Thai Turkey Curry with Coconut
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g turkey breast, cut into pieces
- 1 small bell pepper (s), red or yellow, cut into strips
- 1 small can bamboo shoot (s)
- 1 tablespoon lemongrass, chopped
- 2 kaffir lime leaves, leave whole
- 1 teaspoon tamarind paste
- 1 large can coconut milk
- 1 tablespoon oil for the marinade
- 1 tablespoon oil (garlic oil) for the marinade
- 1 tablespoon soy sauce, for the marinade
- 1 teaspoon chilli pepper (s), red, chopped, for the marinade
- 1 tablespoon honey, for the marinade
- 2 tablespoon curry paste, red
- possibly vegetable broth
- possibly salt
- 1 tablespoon oil, neutral, for frying
- 1 onion (s), diced
Print Recipe
Pin Recipe Instructions
- Mix the sliced turkey breast with the ingredients for the marinade (oil, chilli, honey and soy sauce), let it steep for 1 hour, or half a day if you like.
- Put 1 tablespoon of neutral oil in the pan, gently fry the turkey breast, then lightly fry the onions, paprika strips and bamboo shoots, add the curry paste and fry lightly, deglaze with the coconut milk. Then add the lime leaves, lemongrass and tamarind paste and let everything simmer gently for about 10 minutes. If too thick, pour in some broth and season to taste at the end.
- There is also Thai jasmine rice.
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