Summary

Ingredients

• 750 g turkey breast fillet (s)
• 500 g bell pepper (s), red or yellow
• 500 g mushrooms
• 2 onion (s), red
• 3 teaspoons turmeric
• 2 teaspoons honey
• 25 g iner
• 600 ml coconut milk
• 300 g cream cheese
• 100 g cashew nuts, alternatively peanuts
• 4 tablespoon soy sauce
• 150 g curry paste, yellow, mild
• 500 g pineapple, fresh
• 1 stalk lemongrass
• 1 bunch coriander greens
• 1 teaspoon coriander powder
• salt
• pepper
• Lemon juice
• Oil for frying

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Instructions

1. Rinse the turkey fillets, pat dry and cut into 2 cm pieces. Squeeze the lemongrass stalk with the smooth side of the meat mallet. Peel the onions and ginger and chop both finely.
2. Heat the oil in the wok and sauté the onions and ginger, add the meat and cook for 2 minutes. Season everything with turmeric, ground coriander, soy sauce and honey. Whisk the coconut milk with the cream cheese. Add lemongrass, curry paste and coconut milk mixture to the wok. Let everything simmer for 20 minutes.
3. Core and dice the peppers, clean and slice the mushrooms. Peel the pineapple, remove the stalk, cut the pulp into 2 cm cubes and finely chop the coriander. Briefly toast the nuts in a pan without fat. Then add peppers, pineapple, mushrooms and nuts to the curry and simmer for another 10 minutes. Remove the lemongrass.
4. Season the curry with salt, pepper, lemon juice and honey if necessary. Arrange on plates and serve sprinkled with chopped coriander.
5. I serve rice with it.