Summary

Ingredients

• 300 g turkey breast
• 0.5 ½ onion (s)
• 1 can coconut milk, 400 g
• 100 g crème fraîche
• 8 mushrooms, brown
• 2 tablespoon curry powder
• Herbs Provence, dried
• Chilli, freshly ground
• Parsley, dried
• Chives, dried
• salt and pepper
• 8 cl liqueur 43
• 25 g mararine for fryin
• 25 g butter for fryin

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Instructions

1. Cut turkey breast into small strips and fry in margarine. Season with salt, pepper and some of the curry powder. Take out of the pan
2. For the sauce, sauté the chopped onions in butter in the pan. Add the sliced mushrooms and cook until cooked through. Season with salt, pepper and some of the curry powder. Add the coconut milk and crème fraîche, the liqueur and the turkey breast and bring to the boil briefly. Season with herbs from Provence, chilli, parsley, chives, curry, salt and pepper.
3. The best side dish is Thai rice, which can be prepared as usual while preparing the turkey curry.