Turkey coconut curry

Name: Turkey coconut curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 g Mushrooms; 4 Turkey escalope (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 1 Onion; 1 heaped tbsp. flour; 3 TSP Curry; 1 can(s) (400 ml) Coconut milk; 1-2 TEASPOONS Chicken broth; 125 g frozen peas; some stem(s) Coriander or parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

350 g Mushrooms
4 Turkey escalope (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
1 Onion
1 heaped tbsp. flour
3 TSP Curry
1 can(s) (400 ml) Coconut milk
1-2 TEASPOONS Chicken broth
125 g frozen peas
some stem(s) Coriander or parsley

Directions

1
Clean and wash the mushrooms and, depending on size, halve or quarter them. Rinse meat, dab dry and dice coarsely
2
Heat 1 tablespoon of oil in a large frying pan. Fry the meat for about 5 minutes. Season with salt and pepper, remove
3
Heat 1 tablespoon of oil in the frying fat. Fry the mushrooms for 5-6 minutes. Peel onion, dice finely and fry briefly. Dust with flour and curry and sauté. Stir in 1/4 l water, coconut milk and stock, bring to the boil. Add peas and simmer for about 5 minutes
4
Wash the coriander, pluck. Heat meat in curry, season to taste. Serve, sprinkle with coriander. Basmati rice tastes good with it
5
Drink: cool white wine