Coconut Turkey Curry

Name: Coconut Turkey Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Mushrooms; 400 g Turkey escalope (piece); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Basmati rice; 1 medium onion; 1 (20 g) heaped tbsp. flour; 2 TABLESPOONS Curry; 1 can(s) (400 ml) unsweetened coconut milk; 1 TEASPOON Vegetable broth; 100 g frozen peas; 6 Stem(s) Coriander

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Mushrooms
400 g Turkey escalope (piece)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Basmati rice
1 medium onion
1 (20 g) heaped tbsp. flour
2 TABLESPOONS Curry
1 can(s) (400 ml) unsweetened coconut milk
1 TEASPOON Vegetable broth
100 g frozen peas
6 Stem(s) Coriander

Directions

1
Clean the mushrooms, possibly wash and halve them. Wash the meat, dab dry and dice. Heat 1 tablespoon of oil in a large pan. Fry the diced turkey all around for about 5 minutes. Season with salt and pepper.
2
Add rice to a good 400 ml of boiling salted water and allow to swell over a low heat for 8-12 minutes.
3
Heat 1 tablespoon of oil in the frying fat. Fry the mushrooms for about 5 minutes. Peel and chop the onion and fry it briefly. Season with salt and pepper. Dust with flour and curry and sauté briefly while stirring.
4
Coconut milk, 1⁄4 l Stir in water and stock. Bring to the boil and simmer for 5 minutes. Add frozen peas and simmer for 2-3 minutes.
5
Wash the coriander, shake dry and cut the leaves roughly. Heat the meat in the curry again, season to taste. Stir in coriander. Add rice.