Turkey – Peanut Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 spring onion (s)
- 1 stalk / e lemongrass, fresh
- 2 tablespoon oil (peanut oil)
- 2 tablespoon curry paste (Massaman, from the Asian store, ready-made seasoning mix)
- 400 ml coconut milk, canned, unsweetened
- 2 tablespoon peanut butter
- 1 tablespoon sugar, brown
- 1 tablespoon vinegar, more neutral
- 4 tablespoon fish sauce, alternatively you can season with salt (not )
- 500 g turkey schnitzel
- 75 g peanuts, unsalted
Print Recipe
Pin Recipe Instructions
- Clean the spring onions, cut into rings, wash the lemongrass, bend several times.
- Briefly sauté the onions in 1 tablespoon of oil, remove.
- Briefly steam the massaman curry paste in the remaining oil, deglaze with the coconut milk. Add the peanut butter, sugar, vinegar, fish sauce (or salt) and lemongrass, bring to the boil.
- Rinse the turkey schnitzel, pat dry, cut into narrow strips and add to the sauce. Let it simmer for about 2 minutes. Add the spring onions again.
- Roast the peanuts in a non-stick pan until light brown.
- After the cooking time, remove the lemongrass and sprinkle the nuts on the meat and sauce just before serving.
- Basmati rice goes well with it.
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