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Chinese coconut pan

updated

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Ingredients for 4 servings:

  • 250 g turkey meat
  • 1 can of bamboo slices
  • 1 can lychee(s)
  • 1 can coconut milk
  • 50 g peas, frozen
  • 250 g wok noodles
  • 1 tsp curry paste, hot
  • 1 pinch of chili flakes
  • salt and pepper
  • Soy sauce
  • Coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with turkey, lychees and bamboo

Cut the turkey into small pieces. Melt the coconut oil in a wok and sear the turkey. Season with a little soy sauce. Add the ingredients one at a time: peas, bamboo shoots, and chopped lychees. Then add the coconut milk and stir-fry noodles. Bring to a boil and cook until the noodles have absorbed some of the liquid and are tender. Season with salt, pepper, curry paste, and chili flakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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