Turkey Peanut Curry

Name: Turkey Peanut Curry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Turkey escalope; 1 collar Spring onions; 2 Garlic cloves; 1 piece(s) (approx. 30 g) Ginger; 1 green chili pepper; 50 g Raisins; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, curry; 7-10 Tbsp demerara sugar; 1 glass (400 ml) Poultry stock; 3 TABLESPOONS Soy sauce; 75 g salted roasted peanuts

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Turkey escalope
1 collar Spring onions
2 Garlic cloves
1 piece(s) (approx. 30 g) Ginger
1 green chili pepper
50 g Raisins
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper, curry
7-10 Tbsp demerara sugar
1 glass (400 ml) Poultry stock
3 TABLESPOONS Soy sauce
75 g salted roasted peanuts

Directions

1
Wash the meat, dab dry and cut into cubes. Clean and wash spring onions and cut into thin rings. Peel and finely chop garlic and ginger. Clean chillies, cut lengthwise, remove seeds, wash and chop very finely.
2
Rinse and drain the raisins. Oil in a wok or a.
3
heat up a large pan. Brown the meat in it for about 5 minutes. Season with salt and pepper. Add spring onions, up to 2 tablespoons, garlic, ginger and chilli and fry briefly. Sprinkle with 1 tsp curry and 1⁄2 tsp sugar, stir-fry briefly.
4
Add the stock, soy sauce and raisins. Bring to the boil and cook for about 5 minutes.
5
Coarsely chop the peanuts. Season turkey curry with salt, pepper and soy sauce. Sprinkle with the rest of spring onions and peanuts. Serve with rice.