Turkey strips with vegetables in curry – coconut milk

Ingredients for 4 servings:

• 600 g turkey breast or turkey schnitzel
• 1 onion(s), diced
• 1 stalk(s) leek
• 2 carrots
• 300 g broccoli
• 400 ml coconut milk
• 2 tbsp curry paste, green
• Salt
• pepper
• 1 pinch of ginger powder
• some spice mix for wok dishes
• 2 tbsp soy sauce
• 3 tbsp vegetable oil (sunflower oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the turkey breast into small strips. Place it in a freezer bag with the sunflower oil, 1 tablespoon of soy sauce, a little stir-fry seasoning, a pinch of ginger powder, and 1 tablespoon of curry paste. Mix thoroughly and let marinate (preferably overnight). Trim the leek and cut it into approximately 5 cm long strips. Peel the carrots and also cut them into strips using a vegetable peeler. Trim the broccoli and cut it into small florets. Heat a pan or wok and fry the turkey strips in batches, then remove and set aside. Add a little oil, if desired, and then lightly sauté the diced onion, leek, carrots, and 1 tablespoon of curry paste. Then add the coconut milk and the broccoli florets. Season to taste with salt, pepper, and 1 tablespoon of soy sauce. Bring to a boil and simmer for another 5 to 10 minutes (depending on how crunchy you want the vegetables). Serve hot. Rice or mie noodles go well with it.