John Myers
Contents
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Ingredients
- 1000 g Diced turkey breast fillet
- 5 tsp Soy or sunflower oil
- 2 Medium white onions finely sliced
- 4 Garlic cloves finely chopped
- 3 Kaffir lime leaves
- 3 tsp Fresh grated ginger
- 0,5 tsp Ground turmeric spice
- 1 tbsp Green Thai curry paste
- 2 tsp Curry hot
- 0,5 tsp Ground cumin
- 1 tbsp Asian fish sauce
- 0,5 tsp Chili powder
- 250 ml Chicken broth
- 300 ml Unsweetened coconut milk or cream
- 1 Red chilli pepper may have been pitted
- 1 tsp Honey liquid
- Salt
- Some Szechuan pepper
Instructions
- Slightly heat 3 teaspoons of soy oil in a large saucepan or in a WOK pan. Add the onions and simmer them gently for about 10 minutes without browning them. Then add the garlic, ginger and kaffir lime leaves and sauté for a few minutes. Now add the green curry paste and sear a little, pour in the stock and coconut milk and briefly bring to the boil.
- Then add the remaining spices and honey and let everything cook gently, covered, for about 25 minutes. Then season with salt and pepper.
This basic sauce can be prepared well up to this point!
- Fry the chopped turkey meat in the remaining oil until brown on all sides, season with salt and pepper, then place in the warm curry sauce base and cook covered for about 8-10 minutes. Serve in the warm sauce with Thai rice or Asian noodles.
Nutrition
Serving: 100gCalories: 59kcalCarbohydrates: 7.9gProtein: 2gFat: 1.9g
