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Turkey and Coconut Curry

5 from 2 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 542 kcal

Ingredients
 

  • 350 g 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 g Frozen peas
  • A few stAlks of coriAnder or pArsley

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 542kcalCarbohydrates: 28.6gProtein: 4.8gFat: 46g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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