John Myers
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Turkey Curry Pan
The perfect turkey curry pan recipe with a picture and simple step-by-step instructions.
- 400 g Turkey meat
- 10 piece Fresh small mushrooms
- 10 piece Freshly halved sugar peas
- 4 piece Snack peppers
- 0,5 piece Zucchini fresh
- 50 g Mung bean sprouts fresh
- 200 g Fresh broccoli
- 1 pole Spring onions fresh
- 0,5 piece Fresh carrots
- 200 Milliliters Cream 30% fat
- 1 piece Fresh onion
- 1 pinch Salt and pepper
- 200 g Brunch Curry Fruity and spicy
rice
- Boil rice in salted water as indicated.
Blanch
- Briefly blanch the broccoli, carrot cut into small slices and split sugar peas in a sieve over boiling salted water.
The pan
- Fry everything in a pan in the following order. Turkey meat, champions, onions, spring onions, zuccini, mung bean sprouts, peppers. Then add the cream and a packet of brunch. Now let the pan simmer briefly on low heat with the lid closed. Finally season with salt and pepper and the blanched ingredients. Let stand briefly again with the lid closed and serve with the rice that has been prepared in the meantime. Good Appetite
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