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🍽️ Asian-style Turkey Cream Stew with Rice

680 kcal · 30 min · 4 servings

Ingredients

• 500 g turkey breast fillet
• 1 onion
• 2 garlic cloves
• 2 tsp freshly grated ginger
• 1 red chili pepper
• 200 g basmati rice
• 3 tbsp sesame oil
• 0.5 untreated lime
• 800 ml coconut milk
• 200 g peas (frozen)
• soy sauce
• raw sugar
• salt
• coriander greens

Instructions

1. 1. Rinse the turkey breast fillets under running water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Cut the meat into short, thin strips.
4. 4. Peel the onion and the garlic cloves.
5. 5. Dice the onion and garlic into small cubes.
6. 6. Rinse the chili pod under running water.
7. 7. Halve the chili pod lengthwise.
8. 8. Remove the seeds from the chili pod.
9. 9. Slice the chili pod into fine strips.
10. 10. Cook the rice in salted water according to the package instructions.
11. 11. Grate the zest of the half lime.
12. 12. Squeeze the juice of the half lime.
13. 13. Add 2 tablespoons of sesame oil to a wok or a large frying pan.
14. 14. Heat the oil in the pan.
15. 15. Add the onion cubes to the hot oil.
16. 16. Add the garlic to the pan.
17. 17. Sprinkle the ginger powder over the vegetables.
18. 18. Add the chili strips to the pan.
19. 19. Add the lime zest to the pan.
20. 20. Sauté the ingredients briefly in the oil.
21. 21. Deglaze the mixture with coconut milk.
22. 22. Let the sauce simmer for approx. 10 minutes on low heat.
23. 23. Add the frozen peas to the sauce after approx. 5 minutes.
24. 24. Add the turkey strips to the sauce.
25. 25. Let the meat cook in the sauce for a few minutes.
26. 26. Season the dish with salt.
27. 27. Season the dish with sugar.
28. 28. Add the lime juice.
29. 29. Add the soy sauce.
30. 30. Taste and adjust the seasoning.
31. 31. Serve the turkey dish together with the rice.
32. 32. Garnish the dish with coriander greens.

Nutrition per serving

• kcal: 680
• Protein: 38 g · Fett/Fat: 28 g · Carbs: 68 g