Turkey curry with peanut rice

Ingredients for 4 servings:

• 160 g rice (long grain rice)
• 300 g carrot(s)
• 1 bunch of spring onions
• 1 jar baby corn
• 2 m.-sized onion(s)
• 700 g turkey breast, whole
• 20 g ginger
• 2 peppers, red
• 100 ml chicken broth, clear
• 1 can coconut milk
• 50 g peanuts, unsalted
• Salt
• curry
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the rice in approximately 500 ml of boiling salted water (approx. 20 minutes). Halve the carrots lengthwise and cut into pieces; slice the spring onions into rings, drain the baby corn and halve them lengthwise, and finely dice the onions. Dice the meat, trim the ginger, and then finely chop it. Deseed and finely chop the chilies. Brown the meat in the oil, season with salt and pepper. Add the onions, carrots, corn, and spring onions and fry briefly. Deglaze the meat and vegetables with the stock and bring to a boil. Stir in the coconut milk, curry, ginger, and chili and cook for approximately 5 minutes. Finely chop the peanuts and roast them in a pan without fat until golden brown. Drain the rice and mix with the peanuts, then serve with the curry.