Thai chicken curry

Ingredients for 4 servings:

• 650 g turkey meat
• 250 g mushrooms
• 150 g bamboo shoots
• 1 bunch of spring onions
• 4 tbsp oil (sesame oil)
• 150 g peas, frozen
• 1 ½ tbsp curry paste, red
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1 ½ tbsp lemon juice
• 375 ml coconut milk, unsweetened
• Coriander, ground
• garlic powder
• Ginger powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the turkey breast, dry it, and cut it into fine cubes. Trim and finely chop the mushrooms. Place the bamboo shoots in a sieve and drain well. Trim, wash, and finely slice the spring onions. Heat the oil in a wok and fry the meat cubes for 3-4 minutes. Add the vegetables and peas and fry for 1-2 minutes. Mix the curry paste with the fish sauce, soy sauce, lemon juice, and coconut milk. Add and cook everything over low heat for 2-3 minutes. Season the curry generously with coriander, garlic, and ginger powder and serve on plates.