Turkey coconut curry

Name: Turkey coconut curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Basmati rice; 7-10 Tbsp Salt; 1 Onion; 400 g Turkey escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 200 g Mushrooms; 2 coated tbsp. flour; 3 tsp (6 g) Curry; 1 can(s) (400 ml) Coconut milk; 1 glass (400 ml) Poultry stock; 100 g frozen peas; 6 Stem(s) Coriander

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Basmati rice
7-10 Tbsp Salt
1 Onion
400 g Turkey escalope
2 TABLESPOONS Oil
7-10 Tbsp Pepper
200 g Mushrooms
2 coated tbsp. flour
3 tsp (6 g) Curry
1 can(s) (400 ml) Coconut milk
1 glass (400 ml) Poultry stock
100 g frozen peas
6 Stem(s) Coriander

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and finely chop the onion. Wash the turkey escalopes, dab dry and cut into cubes. Heat 1 tablespoon of oil in a frying pan, fry the diced turkey for about 5 minutes and season with salt and pepper. Clean, trim and halve the mushrooms.
2
Remove meat from the pan and heat 1 tablespoon of oil. Fry the mushrooms for about 5 minutes, then add the diced onion and continue frying for about 2 minutes. Dust mushrooms with flour and curry and add coconut milk and stock. Add peas. Let the sauce simmer for about 4 minutes, season with salt and pepper. Drain rice. Sprinkle some coriander over the rice. Wash the rest of the coriander, dab dry and roughly chop the leaves. Add coriander and turkey to the sauce.
3
Let the sauce simmer for about 4 minutes, season with salt and pepper. Drain rice. Sprinkle some coriander over the rice. Wash the rest of the coriander, dab dry and roughly chop the leaves. Add coriander and turkey to the sauce. Serve curry with the rice