Red banana curry with turkey

Ingredients for 4 servings:

• 400 g turkey schnitzel (roughly diced)
• some oil
• 3 spring onions
• 200 g sugar snap peas
• 2 carrots
• 2 cloves garlic
• 400 ml coconut milk (as thick as possible)
• 3 tbsp curry powder, red
• 2 tsp turmeric (ground)
• 2 bananas
• n. B. water
• Salt
• pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Delicious curry with snow peas, turkey and bananas

If you want, you can marinate the turkey cubes in an oil and curry mixture 1-2 hours before cooking, but it’s not necessary. Slice the green part of the spring onions into rings and chop the onion part into small pieces. Wash and clean the snow peas and cut them in half. Peel the carrots and cut them into thin slices (this is best done with a kitchen slicer). Heat oil in a pan. Sear the turkey cubes on all sides and then place them on a paper towel. If necessary, add a little more oil to the pan and when it’s hot, add the carrots, spring onions and snow peas and heat while stirring. Press the garlic into the pan with a garlic press and fry briefly. Add the coconut milk and stir in. Add the turkey meat. Continue to simmer over medium heat. Add the curry powder, turmeric, pepper and salt and stir. Season frequently to ensure the desired level of spiciness/seasoning is reached. Reduce the liquid in the pan over medium heat. Add a little water if necessary if the carrots are still too hard and too much liquid has evaporated. Add the bananas just before serving and mix gently. Serve with rice.