Turkey asia pan in curry cream

Name: Turkey asia pan in curry cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Turkey escalope; 2–3 Garlic cloves; 1 piece(s) (approx. 1,5 cm) Ginger Root; 300 g Spring onions; 1 (700 g) Bag of frozen Asian vegetables; 2-3 TABLESPOONS Oil; 3 TSP Thai-Curry spice preparation; 250 ml Vegetable broth; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp pinch of sugar; 1 TABLESPOON sauce thickener; 7-10 Tbsp Coriander green

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Turkey escalope
2–3 Garlic cloves
1 piece(s) (approx. 1,5 cm) Ginger Root
300 g Spring onions
1 (700 g) Bag of frozen Asian vegetables
2-3 TABLESPOONS Oil
3 TSP Thai-Curry spice preparation
250 ml Vegetable broth
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp pinch of sugar
1 TABLESPOON sauce thickener
7-10 Tbsp Coriander green

Directions

1
Wash the meat, dab dry and cut into strips. Peel garlic and chop finely. Peel ginger and grate finely. Clean and wash spring onions and cut into rings. Put the vegetables unfrozen in 200 ml boiling water, cover and bring to the boil over high heat. Cover and cook for about 7 minutes over medium heat.
2
Stir several times. In the meantime, heat the oil in a large pan, add the meat and sauté vigorously while turning. Add garlic, ginger and spring onions and fry briefly. Sprinkle with spice preparation and sauté briefly.
3
Deglaze with stock and cream and bring to the boil. Mix vegetables with cooking water. Season to taste with salt, pepper and sugar. Bring to the boil and stir in the sauce thickener. Arrange on a plate garnished with coriander.
4
Basmati rice tastes good with it.