Sliced ​​turkey with peanut sauce

Ingredients for 4 servings:

• 400 ml coconut milk
• 1 solo garlic (Chinese garlic)
• 2 tsp, heaped Thai curry paste, red, hot
• 6 tbsp peanut butter
• 3 tbsp soy sauce
• 500 g turkey or chicken
• 3 m.-large carrot(s)
• 2 small mini bell peppers
• 6 small mushrooms
• 1 class can/n peas, approx. 140 g
• 200 ml vegetable stock
• 2 spring onions
• 1 bunch of flat-leaf parsley or coriander
• salt and pepper
• 2 tbsp rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple, also vegetarian possible

Cut the meat into strips and chop the carrots, not too finely. Cut the mushrooms into not too fine strips, the baby bell peppers into rings, and the spring onions diagonally and fairly coarsely (you should still be able to identify the individual ingredients at the end). Roughly chop the parsley or cilantro and drain the peas. Blend the coconut milk, crushed garlic, curry paste, peanut butter, and soy sauce in a blender until well blended. Heat the oil in a wok or large pan and sear the meat until crisp – do not overcook – season with salt and pepper, then remove and set aside. Depending on the doneness, first sauté the carrots for about 4 minutes, then add the bell peppers and cook for 2 minutes, then add the mushrooms and peas for another 2 minutes. Deglaze the vegetables with the broth. Return the meat and bring to a boil. Add the prepared sauce and continue cooking for about 2 minutes. Add the spring onions and, right before serving, stir in the parsley or coriander. Basmati rice goes best with this dish. Tip: Leave out the meat for a delicious vegetarian dish. Of course, other vegetables will also work, depending on your mood or what you need to use up.