John Myers
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Sweet and Sour Turkey Breast Fillet with Curry Rice
The perfect sweet and sour turkey breast fillet with curry rice recipe with a picture and simple step-by-step instructions.
Sweet and sour turkey breast fillet:
- 200 g Turkey breast fillet
- 1 tbsp Ketchup Manis
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Rice wine
- 200 g / cleaned ½ Ananas
- 150 g 2 Zwiebeln
- 150 g ½ rote Paprika
- 150 g ½ gelbe Paprika
- 100 g Sugar snap
- 15 g 1 Stück Ingwer
- 15 g 1 große Knoblauchzehe
- 15 g ½ rote Chilischote
- 2 tbsp Sunflower oil
- 1 tbsp Ketchup Manis
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Sweet and sour sauce
- 200 ml Pineapple juice
- 2 tbsp Tomato paste
- 2 tbsp Ketchup Manis
- 2 tbsp Light soy sauce
- 2 tbsp Light rice vinegar
- 2 tbsp Brown sugar
- 1 tbsp Lemon juice
- 100 g Pineapple puree (pureed pineapple pieces from a can)
- 1 tbsp Tapioca starch
- 1 Tsp / alternatively tsp instant chicken broth Glutamate
Curry rice:
- 150 g Basmati rice
- 350 ml Water
- 2 tsp Mild curry powder
- 0,5 tsp Salt
Sweet and sour sauce:
- All ingredients (200 ml pineapple juice, 2 tablespoons tomato paste, 2 tablespoons sweet soy sauce, 2 tablespoons light soy sauce, 2 tablespoons light rice vinegar, 2 tablespoons brown sugar, 1 tablespoon lemon juice, 100 g pineapple puree, 1 tablespoon tapioca starch and 1 teaspoon Mix glutamate / alternatively 1 teaspoon instant chicken broth) in a slim, tall vessel.
Sweet and sour turkey breast fillet:
- Wash the turkey breast fillet, pat dry with kitchen paper, cut first into slices and then into strips. Marinate the turkey breast fillet strips with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), oyster sauce (1 tbsp) and rice wine (1 tbsp) for several hours. Preferably overnight! Clean the pineapple and cut into small pieces. Clean and wash the peppers and cut into small diamonds. Peel the onions, cut in half, cut into pieces and disassemble them. Clean / remove the threads from the sugar snap peas, wash and cut in half at an angle. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in the wok, add the marinated turkey breast fillet strips, fry vigorously / stir-fry and slide to the edge of the wok. Now add the vegetables one after the other (ginger cubes + garlic clove cubes + chili pepper cubes, onion wedges, red / yellow pepper diamonds + sugar peas and ana-nas pieces) and fry / stir-fry. Season with sweet soy sauce (1 tbsp), light soy sauce (1 tbsp), oyster sauce (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Pour in the prepared sweet and sour sauce and let everything simmer with the lid on for about 5 minutes.
Curry rice:
- Bring basmati rice (150 g) in water (350 ml) with salt (½ teaspoon) and mild curry powder (2 teaspoons) to the boil, stir, let the lid cook at the lowest temperature for about 20 minutes.
Serve:
- Press the curry rice into a funnel (10 cm diameter / alternatively take a cup) and turn it onto the plate. Add sweet and sour turkey breast fillet and serve. If you want, you can use chopsticks.
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