Caribbean coconut turkey ragout

Name: Caribbean coconut turkey ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 fresh coconut (approx. 550 g); 2 Garlic cloves; 1 piece(s) (approx. 30 g) fresh ginger; 2 dried chillies; 2 (approx. 400 g) red peppers; 1 collar (approx. 150 g) Spring onions; 800 g Turkey Breast; 3-4 Tbsp Oil; 1 TEASPOON Turmeric; 7-10 Tbsp Salt; 150 g frozen peas; 1/4 l clear chicken broth (instant); 1 can(s) (425 ml) Coconut milk; 1/2 Pot of fresh coriander; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 fresh coconut (approx. 550 g)
2 Garlic cloves
1 piece(s) (approx. 30 g) fresh ginger
2 dried chillies
2 (approx. 400 g) red peppers
1 collar (approx. 150 g) Spring onions
800 g Turkey Breast
3-4 Tbsp Oil
1 TEASPOON Turmeric
7-10 Tbsp Salt
150 g frozen peas
1/4 l clear chicken broth (instant)
1 can(s) (425 ml) Coconut milk
1/2 Pot of fresh coriander
7-10 Tbsp Pepper

Directions

1
Prick the coconut in the 2-3 "eyes" with nails and collect the coconut milk. Beat the coconut with a hammer until the coconut shell breaks open. Remove the coconut flesh and set aside about 75 g. Peel the brown skin off the remaining coconut flesh with a peeler. Dice the coconut flesh. Finely chop approx. 125 g of it in the universal chopper, gradually adding the coconut milk (approx. 100 ml) from the coconut and approx. 100 ml water. Peel garlic and ginger.
2
Finely chop the ginger, press the garlic through a garlic press. Finely grate the chilli. Clean and wash the peppers and spring onions. Peppers into fine strips, cut spring onions into pieces. Wash the meat, dab dry and cut into large cubes. Heat oil in a large frying pan. Fry the meat in 2 portions. Season with salt. Fry garlic, chilli and ginger briefly. Dust everything with turmeric and sauté. Add paprika, frozen peas and coconut cubes, pour on broth and coconut milk and bring to the boil. Cover and simmer for 4-5 minutes. Then fold in chopped coconut and spring onions and simmer for another 2 minutes.
3
Fry the meat in 2 portions. Season with salt. Fry garlic, chilli and ginger briefly. Dust everything with turmeric and sauté. Add paprika, frozen peas and coconut cubes, pour on broth and coconut milk and bring to the boil. Cover and simmer for 4-5 minutes. Then fold in chopped coconut and spring onions and simmer for another 2 minutes. Wash the coriander, dab dry and chop except for a little bit for garnishing. Cut long shavings from the remaining coconut with a peeler. Stir the coriander into the coconut ragout, season with salt and pepper. Arrange in a bowl. Garnish with coriander and sprinkle with coconut shavings. Basmati rice tastes good with it
4
Wash the coriander, dab dry and chop except for a little bit for garnishing. Cut long shavings from the remaining coconut with a peeler. Stir the coriander into the coconut ragout, season with salt and pepper. Arrange in a bowl. Garnish with coriander and sprinkle with coconut shavings. Basmati rice tastes good with it