Turkey goulash with curry

Name: Turkey goulash with curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Turkey Breast; 250 g Spring onions; 1 red chilli pepper; 1-2 Garlic cloves; 2-3 TABLESPOONS Oil; 1-2 TEASPOONS Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) creamy coconut milk; 400 ml Vegetable broth (instant); 300 g ribbon noodles; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Sugar; 7-10 Tbsp red chili pepper, coriander green and roasted coconut chips

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Turkey Breast
250 g Spring onions
1 red chilli pepper
1-2 Garlic cloves
2-3 TABLESPOONS Oil
1-2 TEASPOONS Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) creamy coconut milk
400 ml Vegetable broth (instant)
300 g ribbon noodles
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Sugar
7-10 Tbsp red chili pepper, coriander green and roasted coconut chips

Directions

1
Wash the meat, dab dry and dice. Clean and wash spring onions and cut into rings. Clean, wash and cut the chilli into rings. Peel garlic and chop very finely. Heat the oil in a pan and fry the meat thoroughly, turning it over.
2
Add spring onions, chilli and garlic and fry briefly. Dust with curry and season with salt and pepper. Deglaze with coconut milk and broth. Bring to the boil, cover and simmer over medium heat for about 15 minutes.
3
Meanwhile, prepare the pasta in boiling salted water according to the package instructions. Bring goulash to the boil, stir in the sauce thickener, bring to the boil again and simmer for 1 minute. Season to taste with salt, curry, pepper and sugar.
4
Pour the pasta into a sieve and drain. Garnish pasta and goulash with chilli pepper, coriander green and roasted coconut chips.