John Myers
Ingredients for 4 servings:
- 500 g turkey breast
- 1 can pineapple, diced
- 1 jar onion(s) (silver)
- 1 bunch of spring onions
- 2 cans of coconut milk
- 2 m.-sized carrot(s), cut into fine strips
- 1 tbsp yellow curry paste
- 3 tbsp curry powder
- 1 tsp, leveled cumin
- 1 tsp, leveled ginger powder
- 1 tsp, leveled lemongrass
- Salt
- pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Pound the meat slightly flat, cut into strips, and sear. Season with salt and pepper. Add the curry paste (more or less depending on your preference) and fry while stirring. Now add the carrots and sliced spring onions and sauté briefly. Add the coconut milk and bring to a boil. Stir in the pineapple cubes, 3 tablespoons of the juice, and the pearl onions. Add the spices and simmer for about 5-10 minutes. Season to taste and adjust seasoning if desired. Thai or fragrant rice goes best with this curry. This curry is great for making in advance in large quantities for parties; it tastes even better reheated.
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