John Myers
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Fruity Turkey Curry in Wok with Basmati Rice
The perfect fruity turkey curry in wok with basmati rice recipe with a picture and simple step-by-step instructions.
Fruity turkey curry in a wok:
- 350 g Turkey breast schnitzel
- 200 g Pineapple (here: canned slices)
- 2 Paprika approx. 400 g
- 200 g Onions
- 100 g Spring onions
- 1 Red chilli pepper
- 1 piece Ginger the size of a walnut
- 1 Clove of garlic
- 2 tbsp Sunflower oil
- 0,5 bunch Coriander (about 1 cup cut)
- 400 ml Chicken broth (2 teaspoons instant)
- 400 ml Coconut milk (1 can)
- 100 ml Pineapple juice
- 2 tsp Mild curry powder
- 1 tsp Turmeric
- 1 tsp Cinnamon powder
- 1 tbsp Fish sauce
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 0,5 tsp Sambal oelek
- 2 tbsp Tapioca starch
Basmati rice:
- 260 g Basmati rice
- 450 ml Water
- 1 tsp Salt
To serve:
- 4 Stalk Coriander for garnish
Fruity turkey curry in a wok:
- Wash turkey breast schnitzel, pat dry with kitchen paper, cut into strips and then into cubes. Clean and wash the peppers and cut into small diamonds. Cut the pineapple slices into eighths. Peel and cut the onions into eighths and separate them into individual wedges. Clean and wash the spring onions and cut into rings. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger and clove of garlic. Wash the coriander, shake dry and cut. Heat sunflower oil (2 tbsp) in a wok and fry / stir-fry the turkey breast fillet cubes in it. Now add the vegetables one after the other (chilli peppers + diced ginger + diced garlic cloves, onion wedges, paprika diamonds and spring onion rings + diced pineapple) and stir-fry with Deglaze / pour with chicken broth (400 ml), coconut milk (400 ml) and pineapple juice (100 ml) and add mild curry powder (2 teaspoons), turmeric (1 teaspoon), cinnamon powder (1 teaspoon), fish sauce (1 teaspoon), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and sambal oelek (½ teaspoon). Let everything simmer / cook for about 8 – 10 minutes, stirring every now and then. Finally fold in the cut coriander and thicken with tapioca starch (2 tbsp) dissolved in cold water. As soon as the liquid thickens, slide the wok off the plate
Basmati rice:
- In the meantime, bring the Basmati rice (250 g) to the boil in 450 ml of water with salt (1 teaspoon) and simmer, covered, on the lowest setting for about 20 minutes.
Serve:
- Press the rice into a cup rinsed with cold water and turn it into the middle of the plate. Place the fruity turkey curry around the outside and serve garnished with coriander.
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