Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g basmati
- Water (salt water)
- 600 g turkey breast
- 1 red pepper (s)
- 1 bunch spring onion (s)
- 1 can coconut milk (400 ml)
- 1 tablespoon curry powder
- 1 tablespoon basil, finely chopped
- 2 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Bring the rice to the boil in salted water, then let it soak for 20 minutes. Cut the turkey breast into fine strips and fry in the oil. Wash the bell pepper and spring onion and cut fine strips.
- Bring the coconut milk to the boil, add the turkey meat, vegetables, spices and curry and cook for 6 minutes. Stir in the chopped basil and season with soy sauce and sugar.
- Serve the rice with the turkey and coconut ragout and garnish with a few basil leaves.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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