Asian turkey curry and vegetable stir-fry

Ingredients for 2 servings:

• 400 g turkey breast fillet(s)
• 1 bell pepper(s)
• 3 carrots
• 300 g mushrooms
• 1 piece(s) ginger, fresh
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp curry paste, yellow
• 1 chili pepper(s)
• 150 g sugar snap peas (snow peas)
• 1 zucchini
• 50 ml vegetable stock
• 300 ml coconut milk
• 1 tbsp oil
• 2 tbsp soy sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple and gluten-free

Cut the turkey breast fillet into strips. Chop all the vegetables into small pieces. Heat the oil in a pan or wok. Sear the fillet strips in the pan until crisp, then remove from the pan and set aside. Gradually add the vegetables to the pan and sear. Now deglaze with the soy sauce, vegetable stock, and coconut milk. Bring to a boil and let it reduce slightly. Return the meat to the pan, stirring in the curry paste. Once the desired consistency is reached, it is ready to serve. Serve with rice or simply with some bread, or just as it is. You can expand the dish to include other vegetables or even omit some of them. You can also use king prawns or fish instead of the turkey breast fillet.