Summary

Ingredients

• 600 g turkey breast fillet (s)
• 1 red pepper (s)
• 250 g sprin onion (s)
• 1 bunch basil
• 400 ml coconut milk, unsweetened
• 1 tablespoon curry paste, red
• 2 tablespoon soy sauce
• 1 tablespoon sugar
• salt and pepper

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Instructions

1. Wash, dry and cut the turkey breast fillet into strips. Wash the pepper and cut in half. Then core and cut into strips. Clean and wash the spring onions and cut into pieces approx. 3 cm long. Wash and dry the basil. Pluck the leaves from the stems and finely chop half of them. Set aside the remaining leaves for garnish.
2. Bring the coconut milk to the boil in the wok, stir in the meat and curry paste and let everything simmer for about 1 minute. Stir occasionally. Add the prepared vegetables and simmer for another 3 minutes. Add the chopped basil, soy sauce and sugar and season to taste.
3. Arrange the turkey ragout on plates and serve garnished with the remaining basil leaves.
4. Serve with rice.