Red Thai curry with turkey

Ingredients for 3 servings:

• 2 turkey schnitzels
• 1 m.-large zucchini
• 5 mushrooms
• 1 carrot(s)
• 1 bell pepper(s), red
• 100 g beans, frozen, green
• 1 onion(s)
• 2 tsp Thai curry paste, red
• n. B. Sambal Oelek
• salt and pepper
• 1 small can of coconut milk
• 100 ml water
• some soy sauce
• 1 tbsp sesame oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the turkey cutlets into bite-sized pieces and marinate in the soy sauce. Clean and quarter the mushrooms. Clean, peel, and finely chop the zucchini, bell pepper, and carrot. Peel the onion and slice into strips. Set aside the beans and halve them if necessary. Heat the sesame oil in a wok. Sauté the turkey cutlets. Add the mushrooms and season with salt and pepper. Be careful with the salt, as the soy sauce releases a lot of water. Sauté briefly until some of the water has evaporated. Add the remaining vegetables and fry. Add the curry paste and a little sambal oelek. Simmer briefly and then deglaze with water. Cover and simmer for about 2-3 minutes over low heat. The vegetables should still have some bite. Then add the coconut milk and cook briefly. Season with salt, pepper, and sambal oelek. Serve with rice.