John Myers
Contents
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Ingredients
Turkey breast and vegetable curry:
- 500 g Turkey breast fillet
- 1 tbsp Oyster sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Sherry
- 2 Onions approx. 150 g
- 1 Green peppers approx. 150 g
- 1 Yellow bell pepper approx. 150 g
- 1 Large tomato approx. 150 g
- 1 Zucchini approx. 150 g
- 150 g Carrots
- 150 g Broccoli
- 100 g Cashews (roasted and salted)
- 2 Garlic cloves
- 1 piece Ginger approx. 10 g
- 1 Red chilli pepper
- 2 tbsp Sunflower oil
- 500 ml Chicken broth (2 teaspoons instant)
- 500 ml Coconut milk
- 1 packet Red curry paste (here: from the Asia shop)
- 1 tbsp Sweet soy sauce
- 1 tbsp Brown sugar
- 2 tsp Mild curry powder
- 1 tsp Turmeric
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 tbsp Coriander TK
Yellow jasmine rice: (For 4 people!)
- 175 g Jasmine rice
- 375 ml Water
- 0,5 tsp Salt
- 0,5 tsp Turmeric
Serve:
- Heart shaped garnish ring
Instructions
Turkey and vegetable curry:
- Wash the turkey meat, pat dry with kitchen paper, cut into cubes (approx. 5 cm) and mix with the oyster sauce (1 tbsp), sweet soy sauce (1 tbsp) and sherry (1 tbsp) and marinate for about 1 hour. In the meantime, clean / cut / prepare all the ingredients. To do this, peel the onions, halve and cut into wedges / assemble apart. Clean and wash the peppers and cut into small diamonds. Cut the tomato crosswise, scald with boiling water, quench, peel and dice. Peel the zucchini with the garnish peel, quarter lengthways and slice diagonally. Peel the carrots with the peeler and cut diagonally into slices. Clean the broccoli and cut / divide into small florets. Halve the cashews. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Heat sunflower oil (2 tbsp) in the wok, fry the turkey breast fillet cubes vigorously / stir-fry and slide them to the edge of the wok. Now add the vegetables one after the other (garlic clove cubes + ginger cubes + chilli pepper cubes, onion wedges, carrot slices, zucchini slices, broccoli florets, green + yellow pepper diamonds and tomato cubes) and fry / stir fry. Deglaze / pour on the chicken broth (500 ml) and coconut milk (500 ml). Add the red curry paste (50 g) and mix with mild curry powder (2 teaspoons), turmeric (1 teaspoon), brown sugar (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches ) Spice up. Fold in the cashews and the cut coriander (2 tbsp / frozen) and simmer / cook for about 10 - 12 minutes.
Yellow jasmine rice: (For 4 people!)
- Bring jasmine rice (175 g) to the boil in water (375 ml) with salt (½ teaspoon) and turmeric (½ teaspoon), stir and cook with the lid closed at the lowest temperature for about 20 minutes.
Serve:
- Press the rice into the serving ring (heart shape / alternatively use a cup) and turn it onto the plate. Add turkey breast fillet and vegetable curry and serve.
