John Myers
Turkey and Coconut Curry
The perfect turkey and coconut curry recipe with a picture and simple step-by-step instructions.
- 350 gr Mushrooms
- 4 Turkey schnitzel a ‘150 gr
- 2 tbsp Oil
- Salt pepper
- 1 Onion
- 1 tbsp Flour
- 3 tsp Curry
- 1 Can Coconut milk
- 1 tsp Chicken broth
- 125 gr Frozen peas
- A few stAlks of coriAnder or pArsley
- Clean and wash the mushrooms and cut in halves or quarters depending on the size. Rinse the meat, pat dry and roughly dice.
- Heat 1 tablespoons of oil in the pan. Fry the meat all over for 5 minutes. Season with salt and pepper. Remove
- Heat 1 tablespoons of oil in the frying fat. Fry mushrooms in it for 5-6 minutes. Peel the onions, chop them finely and fry them briefly. Dust with flour and curry and sweat. Stir in 1/4 liter of water, coconut milk and stock, briefly bring to the boil. Add the peas and simmer for about 5 minutes on a low heat.
- Wash and pluck the coriander, heat the meat in the curry, season to taste. Sprinkle with coriander. Basmati rice tastes good with it.
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