Turkey-Paprika-Curry

Name: Turkey-Paprika-Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 red and green peppers; 1 can(s) (314 ml) Bamboo shoots; 600 g Turkey Breast; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Lime; 1 TEASPOON Flour; 1-1 1/2 TSP. yellow curry paste; 7-10 Tbsp Sugar; 2 can(s) (400 ml each) Coconut milk; 8 stalks asian chives

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 red and green peppers
1 can(s) (314 ml) Bamboo shoots
600 g Turkey Breast
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Lime
1 TEASPOON Flour
1-1 1/2 TSP. yellow curry paste
7-10 Tbsp Sugar
2 can(s) (400 ml each) Coconut milk
8 stalks asian chives

Directions

1
Clean, wash and cut the peppers into pieces. Put bamboo in a sieve, drain and cut into thin slices. Wash the turkey breast, dab dry and cut into cubes (approx. 1.5 x 1.5 cm). Heat 1 tablespoon of oil in a coated pan or wok and fry the peppers for 3-4 minutes. Add bamboo after 2-3 minutes.
2
Remove vegetables from the pan. Heat 1 tablespoon of oil and fry the turkey cubes for about 4 minutes on all sides, season with salt and pepper. Squeeze the lime. Remove the meat from the pan and pour the lime juice into the pan. Stir in flour and curry paste. Add the coconut while stirring, season to taste with salt, pepper and 1 pinch of sugar and simmer for about 5 minutes. Cut 5 chives into small rolls. Add the vegetables to the coconut curry, simmer for 1-2 minutes and finally add the chives. Garnish the curry with 3 chives.
3
Stir in flour and curry paste. Add the coconut while stirring, season to taste with salt, pepper and 1 pinch of sugar and simmer for about 5 minutes. Cut 5 chives into small rolls. Add the vegetables to the coconut curry, simmer for 1-2 minutes and finally add the chives. Garnish the curry with 3 chives. Basmati rice tastes good with it