Coconut curry with turkey in a wok

Ingredients for 3 servings:

• 600 g turkey meat
• 1 can coconut milk
• 1 jar bamboo shoot(s)
• 1 jar beans (mung beans)
• 1 bunch of spring onions
• 1 piece(s) ginger, fresh
• 2 tsp curry paste, red
• 2 tbsp fish sauce
• 200 ml vegetable broth or chicken broth
• 2 tbsp oil
• possibly cream to taste
• cornstarch

Instructions

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

Thai dish

Wash the turkey, pat dry, and cut into small strips. Roll the meat in the cornstarch to ensure it is completely coated. Wash and finely chop the spring onions. Finely chop the ginger. Add oil to a wok and sear the turkey. Add the spring onions and ginger and fry briefly. Then add the bamboo shoots and fry. Add the curry paste, spreading it around a bit, and then deglaze with the coconut milk. Add the mung beans, simmer briefly, and then add the vegetable stock. Season to taste with the fish sauce. Add a little cream, if desired. Basmati or fragrant rice goes best with this dish.