Carrot and coconut curry with crispy turkey strips

Name: Carrot and coconut curry with crispy turkey strips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1.25 kg Carrots; 2-3 medium-sized onions; 6-7 TABLESPOONS Oil; 2 TABLESPOONS Thai curry; 7-10 Tbsp Salt; 300 ml Vegetable broth (instant); 1 tin(s) (400 g) Coconut milk (55 % coconut milk extract); 1 Pot of coriander; 500 g Turkey escalope; 7-10 Tbsp Pepper; 200 g creamy milk yoghurt

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1.25 kg Carrots
2-3 medium-sized onions
6-7 TABLESPOONS Oil
2 TABLESPOONS Thai curry
7-10 Tbsp Salt
300 ml Vegetable broth (instant)
1 tin(s) (400 g) Coconut milk (55 % coconut milk extract)
1 Pot of coriander
500 g Turkey escalope
7-10 Tbsp Pepper
200 g creamy milk yoghurt

Directions

1
Peel, wash and cut the carrots into thick slices. Peel onions and cut into fine slices or half rings.
2
Heat 3-4 tablespoons of oil in a wide saucepan. Brown the onions and carrots in it. Sprinkle with curry and sauté briefly while stirring. Sprinkle with a little salt, pour in broth and coconut milk and bring to the boil.
3
Wash the coriander, shake dry and pluck the leaves except for something to sprinkle on. Add the coriander leaves to the carrot curry and simmer covered for 10-12 minutes. After about 5 minutes remove the lid and simmer open until done.
4
Meanwhile wash the turkey escalopes, shake them dry and cut them into strips. Heat 3 tablespoons of oil in a frying pan and fry the turkey strips until golden brown while turning. Season with salt and pepper.
5
Season carrot-coconut curry with salt and pepper, arrange in deep bowls and sprinkle with remaining coriander. Serve with turkey strips, creamy yoghurt and flat bread.