John Myers
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Coconut Curry with Turkey & Sweet Potatoes
The perfect coconut curry with turkey & sweet potatoes recipe with a picture and simple step-by-step instructions.
- 400 g Turkey breast fillet
- 400 g Salt and pepper
- 1 tbsp Coconut oil
- 4 Pc. Lemongrass
- 500 g Sweet potatoes
- 2 size Onions
- 2 piece Red peppers
- 20 g Yellow curry paste
- 1 piece Garlic
- 500 ml Coconut milk
- 2 tbsp Tapioca flour
- 3 tbsp Hot & sweet chilli
- 2 tbsp Currysauce
Snipping preparation
- Cut the sweet potato into large cubes – cut the paprika into strips – cut the onion into large pieces – cut the turkey fillet into bite-sized pieces – cut only the soft innermost part of the lemongrass into small slices and then finely chop it – finely chop the garlic – mix the curry paste with the coconut milk
preparation
- Heat coconut oil in a pan – season the turkey pieces with salt and pepper and then roast them in the hot oil until the meat has a little color – then take out the pieces of meat and keep them warm
- Now sweat the onion pieces and the chopped garlic in the remaining fat – after a few minutes add all the vegetable pieces and roast them – finally add the chopped lemongrass and pour the sauce mixture prepared above (coconut milk & curry paste) on top – cover everything for about 10 to 15 minutes cook gently
- Season again to taste and refine with chilli sauce and curry sauce – mix tapioca flour (or sauce thickener) with a little cold water, add and stir in briefly – while stirring, bring everything to the boil again until the sauce thickens – serve the dish with rice and sprinkle with a little black sesame
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