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Ingredients
Turkey Ragout with Coconut and Rice
- For the ragout
- 300 grams turkey breasts
- 1 red Bell pepper
- 2 scallions
- 1 Tbsp Basil (finely chopped)
- ½ can Coconut milk (200 ml)
- ½ Tbsp yellow Curry paste (from asian grocery)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- ⅓ bunch Basil (leaves)
- 100 milliliters vegetable oil (for frying)
- For the rice
- 125 grams Basmati rice
- salt
- 1 Tbsp Shelled peanut (coarsely chopped)
- 1 tsp grated Lemon peel
For the rice: Rinse rice in a sieve under running water. Boil with 1 1/2 times the amount of lightly salted water, cover and cook over very low heat for about 20 minutes. Allow to swell.
For the ragout: Cut turkey meat into strips and sear in a pan with a little oil.
Rinse and trim bell peppers, remove seeds and ribs and cut into strips.
Rinse, trim and cut scallions into rings.
Bring coconut milk to a boil, stir in curry paste, turkey meat and vegetables and cook for about 6 minutes. Stir in chopped basil and season with soy sauce and sugar.
Heat oil a small pot and fry basil leaves in portions for approximately 1 minute. Remove and drain on paper towel.
Mix rice with peanuts and lemon zest. Serve with the turkey and coconut sauce and garnish with fried basil leaves.