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Turkey strips with coconut milk and ginger

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Ingredients for 2 servings:

  • 450 g turkey meat, shredded
  • 1 carrot(s)
  • 1 can coconut milk
  • 200 ml cream
  • 1 onion(s)
  • 2 cloves garlic
  • ½ chili pepper(s) or 1 piri-piri
  • Ginger
  • e.g. sauce (teriyaki)
  • 1 tbsp olive oil
  • salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 35 minutes

Fast Asian cuisine

Marinate the turkey in teriyaki sauce for a good half hour. In the meantime, finely grate the carrot and ginger, dice the onion, and finely chop the garlic and chili pepper. Sauté the onion, garlic, carrot, and chili pepper in the oil. Add the meat and sear until crisp. Add the coconut milk and cream and simmer for about 40 minutes. Now add the ginger (I personally like a strong ginger flavor and use a thumb-sized piece) and simmer for another 5 minutes. Season with salt, pepper, and teriyaki sauce. Serve with basmati rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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