Coconut Turkey Curry

Name: Coconut Turkey Curry
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 coconut (500-600 g); 2 cloves of garlic, 30 g fresh ginger, 1-2 separated chillies; 2 red peppers; 1 collar Spring onions; 600 g Turkey Breast; 3-4 Tbsp oil, salt; 1 TEASPOON Curcuma, 150 g frozen peas; 1 can(s) (400 ml) Coconut milk; 1 TEASPOON Chicken broth, pepper; 7-10 Tbsp Coriander

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 coconut (500-600 g)
2 cloves of garlic, 30 g fresh ginger, 1-2 separated chillies
2 red peppers
1 collar Spring onions
600 g Turkey Breast
3-4 Tbsp oil, salt
1 TEASPOON Curcuma, 150 g frozen peas
1 can(s) (400 ml) Coconut milk
1 TEASPOON Chicken broth, pepper
7-10 Tbsp Coriander

Directions

1
Open coconut, collect water. Remove the meat. Cut approx. 75 g into shavings. Chop approx. 125 g finely in the universal chopper, adding approx. 100 ml of water and coconut water each. Dice the rest
2
Peel and chop the garlic and ginger. Chillies very finely chop. Clean, wash and chop the peppers and spring onions
3
Wash the meat, dab dry, dice. Fry in hot oil in portions, salt. Briefly add garlic, chilli, ginger and turmeric. Add paprika, onions, frozen peas, coconut cubes, 1/4 l water, coconut milk and stock. Bring to the boil and simmer for about 5 minutes
4
Stir in coconut paste, heat up. Season curry and sprinkle with coriander leaves and coconut shavings. Served with: Basmati rice
5
Drink: cold beer