Turkey Curry with Pineapple in Coconut Milk
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g turkey breast
- 4 medium onion (s)
- 0.25 liter ¼ poultry stock, warm
- 0.5 can ½ pineapple, diced, drained
- 0.5 can ½ coconut milk
- Curry powder
- Ginger powder
- salt
- pepper
- possibly cornstarch or sauce thickener
- Oil (peanut oil)
Print Recipe
Pin Recipe Instructions
- Process the turkey breast into strips. Peel and quarter the onions and then cut them into strips.
- Meanwhile, bring plenty of oil in a deep pan over medium heat. Fry the onions in it until translucent. Then turn on the stove and sear the meat on the highest heat. Dust with curry powder and pour the warm poultry stock on top. Now put the lid on the pan and let everything stew for about 30 minutes. Then add the coconut milk and pineapple. Season to taste with ginger powder, salt and pepper and, if necessary, thicken with cornstarch or a sauce thickener.
- Rice goes particularly well with this (we use brown rice), but also noodles. A carrot salad completes the whole thing.
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