Coconut Curry

Name: Coconut Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Carrots; 300 g Cauliflower; 3 Spring onions; 1/2 bunch Coriander; 600 g Turkey Breast; 30 g Ginger Tuber; 1 red chilli pepper; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml clear chicken broth (instant); 1 can(s) (400 ml) Coconut milk light; 1 TABLESPOON Curry paste

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Carrots
300 g Cauliflower
3 Spring onions
1/2 bunch Coriander
600 g Turkey Breast
30 g Ginger Tuber
1 red chilli pepper
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml clear chicken broth (instant)
1 can(s) (400 ml) Coconut milk light
1 TABLESPOON Curry paste

Directions

1
Peel and wash the carrots, cut them in half lengthwise and cut them into pieces. Clean the cauliflower, cut into small florets and wash. Clean spring onions, cut 2 green leaves lengthwise into thin strips and place in cold water.
2
Cut the rest into fine rings. Wash the coriander, dab dry and pluck from the stems. Finely chop half of the coriander, leave the rest for garnishing. Rinse turkey, dab dry and cut into strips.
3
Peel and finely chop the ginger. Cut open the chilli pepper, remove the seeds and chop finely. Heat oil in a pan. Sauté the turkey meat in it while turning it. Season with salt and pepper. Add carrots, cauliflower and spring onions to the pan and fry for 4 minutes.
4
Deglaze with chicken stock. Stir in coconut milk, curry, ginger, coriander and chilli and cook for about 5 minutes. Arrange coconut curry on plates and garnish with coriander and spring onion.