Thai turkey curry with coconut

Ingredients for 2 servings:

• 400 g turkey breast, cut into pieces
• 1 small bell pepper(s), red or yellow, cut into strips
• 1 small can/s of bamboo shoot(s)
• 1 tbsp lemongrass, chopped
• 2 kaffir lime leaves, leave whole
• 1 tsp tamarind paste
• 1 gr. can/n coconut milk
• 1 tbsp oil, for the marinade
• 1 tbsp oil (garlic oil), for the marinade
• 1 tbsp soy sauce, for the marinade
• 1 tsp red chili pepper(s), chopped, for the marinade
• 1 tbsp honey, for the marinade
• 2 tbsp curry paste, red
• possibly vegetable broth
• possibly salt
• 1 tbsp oil, neutral, for frying
• 1 onion(s), diced

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

sharp!

Mix the sliced ​​turkey breast with the marinade ingredients (oil, chili, honey, and soy sauce) and let it marinate for 1 hour, or half a day is fine. Add 1 tablespoon of neutral oil to the pan and gently fry the turkey breast. Then lightly fry the onions, bell pepper strips, and bamboo shoots. Add the curry paste and fry gently. Deglaze with the coconut milk. Then add the lime leaves, lemongrass, and tamarind paste and simmer gently for about 10 minutes. If it’s too thick, add a little broth and season to taste. Serve with Thai jasmine rice.