Turkey breast with red lentils and coconut milk

Ingredients for 2 servings:

• 400 g turkey breast
• 300 g lentils, red
• 200 ml coconut milk
• 1 onion(s)
• 20 g butter, cold
• 1 liter vegetable broth
• 1 tbsp tomato paste
• 3 tsp sugar
• 3 tsp Thai curry paste, red

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Put the sugar in a dry saucepan and let it caramelize slightly over medium heat. Then add the finely diced onion and the diced turkey breast. Brown everything over high heat. When the meat and onions are almost done, add the tablespoon of tomato paste and fry this briefly, allowing it to mix well with the onions and meat. Deglaze with the vegetable stock and pour in the lentils. Then simmer gently for about 20 minutes, until the lentils are cooked through. It’s best to check every now and then. The lentils should be cooked soft but still firm to the bite. When the lentils are tender, add the coconut milk, butter, curry paste, and a pinch of salt. Stir, cover, and let everything rest for another 5-10 minutes with the heat off.