Turkey Coconut Curry
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
4
- Ingredients
- 500 grams turkey breasts
- 4 shallots
- 2 garlic cloves
- 1 Tbsp vegetable oil
- Napa cabbage (100 g each, trimmed and chopped)
- Bok Choy (100 g each, trimmed and chopped)
- red Bell pepper (100 g each, seeded and chopped)
- 50 grams soybean sprout
- 1 green chili pepper
- 250 milliliters unsweetened Coconut milk (in a tin)
- 2 Tbsps Panang curry paste
- 2 Tbsps Fish sauce
- 2 Tbsps Lime juice
- 1 Tbsp sugar
- 1 Tbsp finely chopped cilantro
Preparation steps
1.
Rinse the turkey, pat dry and cut into strips. Peel and finely chop the shallots and garlic. Rinse the chile pepper, cut in half lengthwise, remove seeds and finely chop.
2.
Heat the oil in a wok. Add the turkey and cook, while stirring, for 2 minutes. Add the shallots, garli and chile pepper, and cook until the shallots are tranlucent. Stir in the coconut milk and curry paste, and simmer over low heat for 2 minutes.
3.
Season the curry with the fish sauce, lime juice and sugar, and bring to a boil. Stir in the cabbage, bok choy and bell peppers, and continue to simmer for 4 minutes. Stir in the bean sprouts and cilantro. Serve with rice if desired.
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