🍽️ Creamy Turkey Curry with Coconut and Rice

Name: Creamy Turkey Curry with Coconut and Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g turkey breast fillet; 1 red bell pepper; 2 spring onions; 1 tbsp basil (finely chopped); 200 ml coconut milk (0.5 can); 0.5 tbsp yellow curry paste (Asian market) to taste; 1 tbsp soy sauce; 1 tbsp sugar; 0.33 bunch basil (leaves); 100 ml oil (for frying); 125 g basmati rice; salt; 1 tbsp peanut kernels (coarsely chopped); 1 tsp grated lemon zest

1129 kcal · 30 min · 4 servings

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Ingredients

300 g turkey breast fillet
1 red bell pepper
2 spring onions
1 tbsp basil (finely chopped)
200 ml coconut milk (0.5 can)
0.5 tbsp yellow curry paste (Asian market) to taste
1 tbsp soy sauce
1 tbsp sugar
0.33 bunch basil (leaves)
100 ml oil (for frying)
125 g basmati rice
salt
1 tbsp peanut kernels (coarsely chopped)
1 tsp grated lemon zest

Instructions

1. Place the rice in a sieve and rinse it under running water.
2. Transfer the drained rice into a pot.
3. Add 1.5 times the amount of water and season lightly with salt.
4. Bring the water and rice to a boil.
5. Reduce the heat to the lowest setting and cover the pot.
6. Let the rice steam for about 20 minutes.
7. Cut the turkey meat into thin strips.
8. Heat some oil in a pan.
9. Fry the turkey strips thoroughly on all sides.
10. Wash the bell peppers thoroughly.
11. Remove the stem and seeds from the bell peppers.
12. Cut the bell peppers into strips.
13. Wash the spring onions.
14. Slice the spring onions into thin rings.
15. Bring the coconut milk to a boil in a pot.
16. Stir the curry paste into the hot coconut milk.
17. Add the fried turkey strips to the coconut milk.
18. Add the sliced bell pepper strips and spring onion rings.
19. Cook the vegetables and meat for about 6 minutes.
20. Finely chop the basil and stir it into the sauce.
21. Season the ragout with soy sauce and sugar to taste.
22. Heat some oil in a small pot.
23. Fry the basil leaves in batches for about 1 minute each.
24. Remove the fried leaves.
25. Let the oil drain on kitchen paper.
26. Mix the cooked rice with the roasted peanuts.
27. Add the lemon zest to the rice and mix everything well.
28. Serve the rice together with the turkey coconut ragout.
29. Garnish the dish with the fried basil leaves.

Nutrition per serving

kcal: 1129
Protein: 49 g · Fett/Fat: 74 g · Carbs: 67 g