Turkey and Coconut Ragout
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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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