Spicy Thai curry with potatoes

Ingredients for 5 servings:

• 1.2 kg turkey breast
• 4 m.-sized potatoes
• 3 tbsp, heaped curry paste, yellow
• some palm sugar
• 2 handfuls of soy sprouts, fresh
• 3 tbsp oil (fish oil)
• 3 kaffir lime leaves
• 1 liter coconut milk, creamy
• 2 tsp, heaped peanut paste
• 1 tsp, heaped garlic, chopped, from the jar
• e.g. peanut oil
• salt and pepper
• 1 handful of rice noodles

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Cut the turkey breast into small pieces and marinate in peanut oil with salt and pepper. Let the meat simmer for about 30 minutes. In the meantime, peel, wash, and dice the potatoes. Open the coconut milk first, as it will need to be done quickly afterwards. Sear the turkey meat in a wok over high heat. It can still be a little pink when you take it out of the pan, as it will continue to cook. Remove the meat from the pan. Fry the curry paste in the pan juices and dissolve it. When there is no liquid left, or hardly any, add the first splash of coconut milk to completely dissolve the paste. Stir constantly, otherwise it will burn! When everything is dissolved, add the rest of the milk and stir well. Now add the lime leaves, garlic, peanut paste, and diced potatoes and return the meat to the pan. Add the fish oil. Simmer everything over medium heat for 45 minutes. Then add the bean sprouts and rice noodles and let them simmer for another 15 minutes. Important: Always keep the lid on the wok, otherwise too much liquid will boil away. Serve with rice.