Guinea fowl breast in curry-coconut sauce
easy
30 mins
30 mins
Ingredients
- 4 Guinea fowl breasts (approx. 150 g each)
- 7-10 Tbsp Salt
- 2 TABLESPOONS Sunflower oil
- 200 g Basmati wild rice mixture
- 2 TABLESPOONS Butter or margarine
- 1 TABLESPOON Flour
- 4 Stem(s) Thai Basil
- 1 can(s) (400 ml) Coconut milk
- 2 Kaffir lime leaves
- 1-2 TEASPOONS red curry paste
- 600 g Carrots
- 1 TABLESPOON Sesame seed
- 1 TEASPOON Sugar
Directions
- 1
Wash the meat, dab dry and season with salt. Heat oil in a pan. Fry the meat for about 10 minutes. Prepare ##rice## in boiling salted water according to package instructions.
- 2
Take out the meat and cook in the fat pan of the oven in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) for approx. 20 minutes. In the meantime, melt 1 tbsp. of fat for the sauce in the still hot pan.
- 3
Stir in flour and sweat briefly. Wash the basil, shake dry. Pour ##coconut milk## into the roux while stirring. Add lime leaves and basil, except for something to garnish.
- 4
Bring to the boil, cook for about 5 minutes, season to taste with salt and curry paste and keep warm to infuse. Peel and wash the carrots, cut them in half lengthwise and cut them diagonally into pieces of about 2 cm length.
- 5
Heat 1 tablespoon of fat and briefly sauté the carrots while turning. Season with salt and sesame seeds and caramelise sugar. Add 100 ml water, bring to the boil and steam for about 3 minutes. Pour sauce through a sieve.
- 6
Arrange guinea fowl, rice, carrots and sauce on plates and garnish with ##basil##.
Nutrition Facts
680 kcal
52 g
32 g
43 g
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