Turkey Curry
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g turkey breast
- 300 g cauliflower
- 300 g carrot (s)
- 3 spring onion (s)
- 0.5 ½ bunch coriander greens
- 1 piece (s) ginger root, approx. 30 - 40 g
- 1 chilli pepper (s), red
- 100 ml chicken stock, instant
- 1 can coconut milk
- 1 tablespoon oil
- 1 tablespoon curry paste
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and wash the carrots, cut in half lengthways and cut into pieces. Clean the cauliflower, cut into small florets and wash. Clean the spring onions, cut 2 green leek stalks lengthways into thin strips and place in cold water. Cut the rest into fine rings. Wash the coriander, pat dry and pluck from the stems. Finely chop half of the coriander, put the rest back for garnish. Peel and finely chop the ginger. Cut open the chilli, core and cut into small cubes. Cut the turkey meat into narrow strips.
- Heat 1 tablespoon of oil in a pan. Sear the turkey strips in it, turning them constantly. Season with salt and pepper. Now add the carrots, cauliflower and spring onions to the pan and fry for about 4 minutes. Deglaze with the chicken stock. Stir in coconut milk, curry paste, ginger cubes, coriander and chilli cubes and cook for approx. 5 minutes.
- Arrange the finished turkey curry on plates and garnish with the coriander leaves and leek stalks.
- Rice goes best with it.
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