Rice pan with green Thai curry and tarragon

Ingredients for 2 servings:

• 300 g turkey breast or chicken fillet
• 1 onion(s)
• 1 tbsp rapeseed oil or other refined oil
• 150 g rice (e.g. basmati with wild rice)
• 500 g mixed vegetables, e.g. fennel, zucchini, mushrooms, carrots
• 125 ml vegetable broth or chicken broth
• ½ cup sour cream, sour cream or cremefine
• 1 tsp curry paste, green
• 1 tbsp tarragon, shredded
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

With poultry and lots of fresh vegetables

Prepare the rice according to the package instructions. Peel and chop the onion. Chop all the vegetables. Cut the meat into small pieces. Heat the rapeseed oil in a deep frying pan (with a lid) or a wok. Once the oil is hot, brown the meat. When the meat has browned, add the onion. Once the onion is translucent, deglaze with the stock. Add the vegetables one after the other, sorted by cooking time (e.g., fennel and carrot first, then the zucchini, and finally the mushrooms). Pretty much any vegetables that can be served with a light sauce will work, including cauliflower, broccoli, leeks, spring onions, kohlrabi, peas, etc., but make sure they are fresh. Cover and sauté until cooked through, but still slightly firm to the bite. If there isn’t enough liquid in the pan, add a little more—although an eighth of a liter of liquid is usually sufficient. Once the vegetables are cooked, add the sour cream (or creme fine or sour cream) and season with salt, pepper, tarragon, and the green Thai curry. Add the cooked rice, stir everything together, and serve. The curry and tarragon should really be added at the end to preserve the flavor.