Mild Asian pan

Ingredients for 3 servings:

• 300 g turkey meat, cut into small pieces,
• 3 shiitake mushrooms
• 1 carrot(s)
• ½ bell pepper(s) (mild sweet peppers)
• 3 spring onions
• 1 handful of cashews
• 400 ml coconut milk, 1 can
• ½ lime(s)
• 2 garlic cloves
• 2 tsp, heaped curry powder, mild
• Olive oil or other oil for frying
• some lovage, fresh
• Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with turkey, shiitake mushrooms, carrots, cashew nuts

Since ready-made Asian sauces are always too spicy for me, I tried something myself today. It tasted good and looked nice too. It goes well with long-grain rice, such as basmati or jasmine rice. You have to put the rice on first so that everything is ready at the same time. You need a large frying pan (wok) with a matching lid. Finely chop the turkey, brown it in oil, and set aside on a plate. Wash the shiitake mushrooms, halve them, and cut into 1 cm wide slices (they shrink when frying), then brown them in oil in the same pan. Finely chop the carrot. Remove the seeds from the bell pepper and cut the fruit into thin strips. Slice the spring onions and green parts into rounds. Set some of the green parts aside for decoration. Add the vegetables and cashews to the mushrooms and fry, stirring constantly. Add the turkey. Deglaze everything with 3 dl coconut milk and the juice of 1/2 lime. Add the remaining coconut milk later, as needed. Press in 2 garlic cloves, add the curry and lovage, and season with salt. Simmer uncovered for about 10 minutes, stirring occasionally, and add the remaining coconut milk. You can also add other seasonings, such as sugar or honey. Place the pan on the table and sprinkle the chopped onion greens over it. Ladle the rice onto a plate and spoon the meat and vegetable mixture over the rice.