Thai curry

Ingredients for 4 servings:

• 500 g turkey breast fillet(s)
• 1 bell pepper(s), red
• 1 onion(s)
• 1 garlic clove(s)
• 1 zucchini
• 1 large carrot(s)
• 200 g sugar snap peas
• 1 can coconut milk
• Curry paste, red
• Sambal Oelek
• Soy sauce
• Basmati
• Flour
• oil
• Salt

Instructions

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

Cut the turkey into bite-sized pieces. Make a marinade with 3 tablespoons of oil, 2 teaspoons of red curry paste, and 1 tablespoon of soy sauce. Marinate the turkey for about 30 minutes (or longer), then dust the meat with a little flour. In the meantime, chop all the vegetables. Place the meat in a pan and fry until crispy, then remove from the pan. Fry the onion and garlic clove in the frying fat until translucent, then add the remaining vegetables. Cover and simmer for about 10 minutes, stirring occasionally. Now add a little water and 2 tablespoons of the red curry paste and a good pinch of sambal oelek to the vegetables. Simmer for another 15 minutes, season with salt. Then add the cooked turkey, stir in the coconut milk, bring back to a boil, and remove the pan from the heat. If the sauce tastes too strongly of coconut milk, you can thin it out with broth or water. Serve with basmati rice. If you like it a little spicier, you can use a little more sambal oelek or add a chili pepper.