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Rice curry pan

updated

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Ingredients for 4 servings:

  • 1 leek
  • 3 carrots
  • 2 peppers
  • 500 g turkey breast fillet(s)
  • 250 g rice
  • 3 tbsp soy sauce
  • 3 tbsp curry ketchup
  • 1 tbsp cornstarch
  • Cayenne pepper
  • curry
  • Sugar
  • lemon juice
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Cook the rice according to the package instructions with a little curry powder. Trim the leek and slice into rings. Wash the bell peppers and carrots. Peel the carrots and slice into thin strips. Deseed the bell peppers and slice into strips. Wash the turkey breast fillet, pat dry, and slice into strips. Brown the meat first. Add the vegetables and sauté lightly. Season with salt and pepper. Combine the soy sauce, ketchup, cornstarch, pepper, curry, sugar, and lemon juice and stir in the remaining ingredients.

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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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