Asian turkey rolls

Name: Asian turkey rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Turkey escalope (125 g each); 1 Carrot; 100 g Leeks (leek); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 1 TABLESPOON Mango Chutney; 1 Garlic clove; 1 walnut-sized piece of ginger tuber; 1 chili pepper; 2-3 TABLESPOONS Oil; 375 ml Vegetable broth (instant); 1 can(s) (425 ml) Coconut milk; 1-2 TEASPOONS Curry paste; 1 TABLESPOON sauce thickener; 7-10 Tbsp Coriander; 7-10 Tbsp wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Turkey escalope (125 g each)
1 Carrot
100 g Leeks (leek)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
1 TABLESPOON Mango Chutney
1 Garlic clove
1 walnut-sized piece of ginger tuber
1 chili pepper
2-3 TABLESPOONS Oil
375 ml Vegetable broth (instant)
1 can(s) (425 ml) Coconut milk
1-2 TEASPOONS Curry paste
1 TABLESPOON sauce thickener
7-10 Tbsp Coriander
7-10 Tbsp wooden skewers

Directions

1
Wash schnitzel, pat dry, tap flatter. Peel carrot, clean leek. Wash both and cut into long strips. Season schnitzel with salt, pepper and ground coriander.
2
Chutney on it. Cover with strips of vegetables. Roll up firmly and pin. Peel garlic and ginger and dice finely. Carve the chilli lengthwise, remove seeds and chop. Heat the oil. Fry the roulades in it all around for about 10 minutes.
3
Season with salt and pepper. Add garlic, ginger and chilli to the frying fat. Deglaze with stock and coconut milk. Cover and cook for another 10 minutes. Stir in curry paste and sauce thickener. Bring the sauce to the boil again and season to taste.
4
Serve garnished with coriander. Rice tastes good with it.