Red turkey coconut curry

Name: Red turkey coconut curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 red pepper; 1 collar Spring onions; 200 g Sweet peas; 1 kg Turkey thigh; 2 TABLESPOONS Sunflower oil; 1/2 Pot of coriander; 200 g Basmati rice; 7-10 Tbsp Salt; 1 can(s) (165 ml) Coconut milk; 200 ml Poultry broth (instant); 2 TABLESPOONS red curry paste; 1 TABLESPOON Cornstarch

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 red pepper
1 collar Spring onions
200 g Sweet peas
1 kg Turkey thigh
2 TABLESPOONS Sunflower oil
1/2 Pot of coriander
200 g Basmati rice
7-10 Tbsp Salt
1 can(s) (165 ml) Coconut milk
200 ml Poultry broth (instant)
2 TABLESPOONS red curry paste
1 TABLESPOON Cornstarch

Directions

1
Halve the peppers, remove seeds, wash and cut into strips. Clean, wash and slice the spring onions. Clean and wash the mangetouts. Wash meat, dab dry, remove skin and bones, cut meat into cubes.
2
Heat oil, fry meat on all sides for about 6 minutes. Wash the coriander, except for a little to garnish, pluck the leaves from the stems and chop them. Prepare rice in boiling salted water according to package instructions.
3
After 5 minutes add the vegetables to the meat and fry. Deglaze with coconut milk and broth, bring to the boil and simmer for 10-15 minutes. Season well with curry paste. Stir starch into 2 tablespoons of water until smooth, thicken sauce and bring to the boil again.
4
Arrange rice and turkey curry on plates, garnish with coriander.