John Myers
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Green Vegetable Curry with Sharp Skewers
The perfect green vegetable curry with sharp skewers recipe with a picture and simple step-by-step instructions.
Green vegetable curry
- 2 Cardamom pod
- 2 Cup Water
- 1 tsp Salt
- 2 Poles Leek
- 1 Carrot
- 1 Potato
- 1 Onion
- 2 Garlic cloves
- 200 ml Milk
- 0,5 cups Creme fraiche Cheese
- 300 ml Chicken broth
- 1 tsp Ground cumin
- 2 tbsp Green curry powder
- 1 tbsp Yellow curry powder
- Sesame oil
- 1 tbsp Flour
- 1 shot Orange juice
- 1 tbsp Applesauce
- Sea-Salt
- Pepper from the grinder
Turkey skewers
- 400 g Turkey breast
- 1 tbsp Strength
- Lemongrass
- 2 tbsp Tikka curry paste
- 1 tsp Cane sugar
- Pepper from the grinder
- Sea-Salt
- 1 tsp 5-Gewürze-Pulver
- Olive oil
- Peanut oil
flavored rice
- Put rice with water, salt and the lightly whipped cardamom pods in a saucepan and simmer openly until the water has evaporated.
Green vegetable curry
- Clean onion and garlic, chop finely and sweat together with a little oil, add flour, green and yellow curry and fry lightly.
- Add the chopped leek, carrots and potato cubes and season with cumin. Deglaze with broth, bring to the boil and refine with creme fraiche. Pour milk on top and simmer over medium heat for 15 minutes.
- Season to taste with applesauce, orange juice, salt and pepper.
Turkey skewers
- Cut the poultry into bite-sized pieces and marinate with Tikka curry paste, 5 spices powder, salt, pepper, a few dashes of olive oil and cane sugar. Knock on the lemongrass and place it whole between the meat – it is best to let it steep overnight.
- Put on a pan without oil and heat it up. Put the poultry pieces on skewers and dust with starch.
- Fry in a pan with a few drops of peanut oil until crispy.
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