BettiBlu's exotic coconut carrots

Ingredients for 2 servings:

• 500 g turkey schnitzel (turkey breast schnitzel), cut into fine strips
• 1 tsp teriyaki sauce
• 3 large carrots, diced
• 1 piece(s) ginger, about the size of a walnut
• 3 garlic cloves, finely squeezed
• 1 medium-sized onion(s), diced
• 1 bunch of spring onions, cut diagonally into rings
• 400 ml coconut milk, unsweetened
• 5 stalks coriander, fresh, finely chopped
• salt and pepper
• chili flakes
• sesame oil
• e.g. cauliflower or Romanesco or broccoli

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

with turkey breast

Cut the meat into thin strips and marinate in the teriyaki sauce for at least 30-60 minutes. In the meantime, dice the carrots, slice the onions, grate the ginger, and peel and press the garlic. Drain the meat in a sieve and sear it in a little sesame oil. Continue frying briefly, remove from the wok, and set aside. Heat the oil in the wok and lightly sauté the ginger, onions, and garlic. Once the onions are soft, add the diced carrots and sauté for 5-10 minutes. Add the coconut milk. Add the meat and let it stand for a few minutes. Reduce the heat. Chop the cilantro and add it. Season with salt and pepper and chili if desired. The photo shows another variation – I had 500g of steamed cauliflower, broccoli, and Romanesco florets left over, so I added them today. This goes best with rice.