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🍽️ Quick Turkey Curry

385 kcal · 30 min · 4 servings

Ingredients

• 500 g turkey breast fillet
• 4 shallots
• 2 garlic cloves
• 1 tbsp vegetable oil
• Napa cabbage (100 g each, cleaned and chopped)
• Pak Choi (100 g each, cleaned and chopped)
• red bell peppers (100 g each, cleaned and chopped)
• 50 g bean sprouts
• 1 green chili pepper
• 250 ml coconut milk (unsweetened, can)
• 2 tbsp Panang curry paste (Asian market)
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 tbsp chopped fresh cilantro

Instructions

1. 1. Rinse the turkey meat under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the turkey meat into thin strips.
4. 4. Peel the shallots and the garlic.
5. 5. Finely chop the shallots and the garlic.
6. 6. Rinse the chili pepper under running water.
7. 7. Halve the chili pepper lengthwise.
8. 8. Remove the seeds from the chili pepper.
9. 9. Finely chop the chili pepper.
10. 10. Heat the wok on the stove.
11. 11. Pour the oil into the hot wok.
12. 12. Fry the turkey meat vigorously for two minutes while stirring.
13. 13. Add the chopped shallots, garlic, and chili to the wok.
14. 14. Sauté the vegetables briefly.
15. 15. Pour the coconut milk into the wok.
16. 16. Stir the curry paste into the coconut milk.
17. 17. Let the mixture simmer gently for two minutes.
18. 18. Add the fish sauce, lime juice, and sugar.
19. 19. Bring the sauce to a brief boil.
20. 20. Add the vegetables to the meat in the wok.
21. 21. Simmer everything for another three to four minutes.
22. 22. Stir in the coriander greens and bean sprouts.
23. 23. Season the curry to taste with salt and pepper.
24. 24. Serve the curry with rice.

Nutrition per serving

• kcal: 385
• Protein: 39 g · Fett/Fat: 18 g · Carbs: 15 g