John Myers
Ingredients for 3 servings:
- 1 jar mung bean sprouts
- 1 jar bamboo shoot(s)
- 500 g turkey breast or chicken breast
- 2 cups rice
- ½ stalk(s) leek
- 1 piece(s) ginger root
- 1 tbsp oil (peanut)
- 1 mango(s), peeled, cut into pieces
- ½ can coconut milk
- curry powder
- Lemon pepper
- Curry paste (Thai), red
- Lime juice
- ½ tsp coriander leaves
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Cook rice according to the package instructions. Just before the rice is done, add the curry to the cooking water and let it simmer. Cut the turkey or chicken breast into small pieces, season with lemon pepper, salt, and curry powder, and fry in peanut oil. Add the finely chopped ginger root and the sliced leek and sauté. Drain the bamboo shoots and mung bean sprouts. Add the mango pieces and cooked rice to the meat and mix. Add the coconut milk and season to taste with curry powder, lemon pepper, Thai red curry paste, and lime juice. This is where you can control how spicy, sweet, or fruity you want the stir-fry to be. If you don’t like it too fiery, be very careful with the Thai red curry paste and go slowly. Add the coriander leaves at the very end, as they shouldn’t be cooked through. Tip: If you want to experiment a bit, you can replace the meat with shrimp or add canned peaches in addition to the mango. The sky’s the limit.
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