John Myers
Turkey and Coconut Pan with Mango, Chilli and Ginger on Bed of Basmati Rice
The perfect turkey and coconut pan with mango, chilli and ginger on bed of basmati rice recipe with a picture and simple step-by-step instructions.
- 600 g Turkey meat
- 2 Pc. Freshly diced mango
- 1 Pc. Chilli green
- 1 Pc. Red chilli
- 1 Pc. Fresh ginger the size of a thumb
- 1 Pc. Fresh onion
- 1 tbsp Soy sauce dark
- 1 tsp Thai red curry powder
- 1 tsp Curry powder
- 1 pinch Sea salt from the mill
- 1 pinch Black pepper from the mill
- 1 tbsp Food starch
- 1 Can Unsweetened coconut milk 400 ml
- 3 tbsp Wok oil for frying
- Peanut and sesame oil mixture
- 125 ml Vegetable broth
- 1 Cup Basmati rice
- Cut the turkey meat into bite-sized pieces, chilli, onion and ginger into small cubes and place with the meat in a bowl. Mix with the spices, soy sauce and cornstarch, mix well and marinate for 20-30 minutes.
- In the meantime, prepare the rice.
- Heat the oil in the wok or pan and sear the meat in portions, deglaze with the vegetable stock and pour in the coconut milk, add the mango cubes and simmer for about 10 minutes, turn off the heat.
- My husband has prepared the rice bed on the preheated plates and placed the turkey and coconut pan on it. There was also cucumber salad.
- I was kind of really busy and just got around to photographing the end result, laughs.
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