Turkey rolls Asia
easy
50 mins
50 mins
Ingredients
- 2 Carrots (100 g each)
- 1 Stalk leek (leek)
- 4 Turkey escalope (approx. 180 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 8 TSP Mango Chutney
- 1 TABLESPOON Olive oil
- 200 g Basmati Rice
- 1 (80 g) Onion
- 1 hazelnut-sized piece of ginger
- 1 Garlic clove
- 2 TEASPOONS yellow curry paste
- 2 TEASPOONS Curry Powder
- 1 red chilli pepper
- 1 tin(s) (400 g) Coconut milk
- 250 ml Milk
- 2-3 TEASPOONS Cornstarch
- 1 small bunch of coriander
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel and wash the carrots, cut them in half crosswise and cut them into thicker strips. Clean and wash the leek, halve lengthwise and cut diagonally into strips. Steam the carrots in a large pot with little water for about 3 minutes.
- 2
Add the leek and continue steaming for 4-6 minutes. Remove vegetables and rinse with cold water. Wash the meat, dab dry, cut in half crosswise and tap flatter. Season meat with salt and pepper.
- 3
Spread with mango chutney, cover with a few strips of leek and carrots each, roll up and pin with small wooden skewers. Heat the oil in a coated pan. Fry the roulades for 3-4 minutes until golden brown.
- 4
Prepare rice in boiling salted water according to package instructions. Remove the roulades and place on a baking tray. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes.
- 5
In the meantime peel and finely dice the onion. Peel ginger and garlic and cut into slices. Heat up the frying set again. Sauté curry paste, onion, garlic, ginger and curry powder in it for about 2 minutes.
- 6
Clean and wash the chilli pepper, cut in half lengthwise, remove the white seeds and cut the pepper into pieces. Add coconut milk and milk and simmer for 1-2 minutes. Stir the starch with a little water until smooth and thicken the sauce with it until slightly creamy, bring to the boil again.
- 7
Pour sauce through a sieve into a pot. Add the rest of the vegetables and chilli pepper to the pot, bring to the boil and season with salt and pepper. Wash the coriander, dab dry and put some stems aside for decoration.
- 8
Remove coarse stems from the remaining coriander. Cut leaves roughly into strips and finally fold them into the vegetables. Arrange curry and roulades on preheated plates, garnish with coriander. Arrange rice in a bowl, garnish with a chilli pepper and add.
Nutrition Facts
620 kcal
55 g
22 g
53 g
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