Turkey curry with carrot-maize vegetables and peanut rice

Name: Turkey curry with carrot-maize vegetables and peanut rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 160 g Long grain rice; 7-10 Tbsp Salt; 300 g Carrots; 1 collar Spring onions; 1 glass (212 ml) Mini Corn Veal; 2 Onions; 700 g Turkey Breast; 20 g Ginger Tuber; 2 red chillies; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 100 ml clear chicken stock (instant); 1 can(s) (400 ml) Coconut milk creamy; 1 TABLESPOON Curry; 50 g unsalted peanut kernels; 7-10 Tbsp Chili

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

160 g Long grain rice
7-10 Tbsp Salt
300 g Carrots
1 collar Spring onions
1 glass (212 ml) Mini Corn Veal
2 Onions
700 g Turkey Breast
20 g Ginger Tuber
2 red chillies
1 TABLESPOON Oil
7-10 Tbsp Pepper
100 ml clear chicken stock (instant)
1 can(s) (400 ml) Coconut milk creamy
1 TABLESPOON Curry
50 g unsalted peanut kernels
7-10 Tbsp Chili

Directions

1
Cook the rice in 450 ml boiling salted water for about 20 minutes. Peel and wash the carrots, cut them in half lengthwise and slice them. Clean spring onions, cut some green leaves into fine rings and put them back for garnishing.
2
Cut the rest of the spring onions diagonally into approx. 1 cm thick rings. Drain the corn on a sieve and cut in half lengthwise. Peel and finely dice the onions. Rinse turkey meat, dab dry and cut into pieces of approx. 3x3 cm.
3
Peel and finely chop the ginger. Slice, core and chop the chillies. Heat oil in a pan. Fry the turkey meat on all sides. Season with salt and pepper. Add onions, carrots, corn and spring onions to the pan and fry for 3 minutes.
4
Deglaze with chicken soup. Stir in coconut milk, curry, ginger and chilli and cook for about 4 minutes. Finely chop peanuts and roast them briefly in a pan without fat. Drain rice and mix with peanuts and rest of spring onion rings.
5
Arrange the rice with the curry on plates and garnish with chillies.