Chinese turkey curry

Ingredients for 4 servings:

• 400 g turkey breast
• 200 g basmati
• 500 ml coconut milk
• 4 small carrots (finger carrots)
• 1 bell pepper(s), red
• 1 zucchini
• 50 g sugar snap peas (seed pods)
• 4 broccoli florets
• 2 tbsp olive oil
• 2 shallots
• 1 piece(s) ginger, thumb-sized
• Salt and pepper, black
• 2 stalk(s) lemongrass
• 3 cloves garlic
• 1 tbsp curry paste, green
• 2 tbsp mango chutney
• 1 lime(s)
• possibly sesame, black
• 20 g pine nuts
• 1 tsp butter

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Cook the basmati rice in salted water until al dente, then rinse and set aside. Clean and chop the various vegetables. Blanch the finger carrots and broccoli in salted water for 2-3 minutes and then rinse in cold water. Peel and dice the shallots, garlic and ginger. Sauté for 2 minutes in olive oil, then add the roughly chopped lemongrass and quartered lime, and stir everything briefly. Now add the coconut milk, bring to a boil, then stir in a pinch of salt, green curry paste and the mango chutney. Simmer everything together for around 7-10 minutes to allow the aromas to develop. Then pass through a sieve to remove any solids. Cut the meat into thin strips, season with salt and fry in very hot olive oil. Now gradually add the baby vegetables (depending on the cooking time). Roast everything briefly, then add the strained curry sauce and simmer until the vegetables are cooked but still firm to the bite. Toast the pine nuts in a dry pan until golden brown, then add a little butter and the precooked rice. Heat everything together and toss well. Empty the rice into a small cup and turn it out onto the plate. Arrange the turkey curry and vegetables around the dish. Garnish with black sesame seeds, if desired. Serve with a dry white wine.