Turkey and Pumpkin Coconut Curry
- 500 grams Pumpkin
- 10 dried Apricot
- 500 grams turkey breasts
- 2 tablespoons vegetable oil
- 1 tablespoon Curry
- 1 can unsweetened Coconut milk (400 ml)
- freshly ground peppers
- 2 tablespoons finely chopped cilantro
- For the rice
- 250 grams Thai Rice
For the rice: Place the rice in a colander, rinse with cold water and in a saucepan, bring to a boil with almost twice the amount of lightly salted water. Reduce to a simmer, cover and cook over low heat until the rice is tender, about 20 minutes.
Cut the turkey and pumpkin into large bite-size cubes. Halve the apricots. Heat the oil in a pan, stir in the curry. Stir in 5 tablespoons of the coconut milk and simmer over low heat for 1 minute. Add the turkey, pumpkin, apricots and remaining coconut milk and simmer over low heat, stirring occasionally for 15 minutes, season with salt and pepper and stir in the cilantro. Serve with the rice.