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Turkey curry with quince and coconut milk

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Ingredients for 2 servings:

  • 1 onion(s), roughly chopped
  • 400 g quince(s)
  • 400 g turkey meat
  • 1 tbsp sunflower oil
  • 425 ml coconut milk
  • 3 tsp curry paste, red
  • n. B. Salt
  • some sugar
  • e.g. parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

uncomplicated and delicious

Peel the quinces, cut into eighths, and core them. Dice the turkey (3 cm x 3 cm). Brown the meat in hot oil until browned all over. Add the onions and quinces and fry for a few minutes. Then add the curry paste and coconut milk. Season to taste. Cover and simmer for about 10-15 minutes, until the quinces are tender. Finally, season with sugar. Sprinkle with parsley and serve. Rice is delicious with it. Note: I only use locally grown quinces.

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Written by John Myers

Professional Chef with 29 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.

Turkey curry with quince and coconut milk

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