Turkey – Peanut Curry

Ingredients for 4 servings:

• 3 spring onions
• 1 sprig lemongrass, fresh
• 2 tbsp oil (peanut oil)
• 2 tbsp curry paste (Massaman, from the Asian store, ready-made seasoning mix)
• 400 ml coconut milk, from the can, unsweetened
• 2 tbsp peanut butter
• 1 tbsp brown sugar
• 1 tbsp vinegar, neutral
• 4 tbsp fish sauce, alternatively you can also season with salt (not 4 tbsp)
• 500 g turkey schnitzel
• 75 g peanuts, unsalted

Instructions

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

Clean the spring onions, slice them into rings, wash the lemongrass, and fold them several times. Briefly sauté the onions in 1 tablespoon of oil, then remove. Briefly sauté the Massaman curry paste in the remaining oil, then deglaze with the coconut milk. Add the peanut butter, sugar, vinegar, fish sauce (or salt), and lemongrass, and bring to a boil. Rinse the turkey cutlets, pat dry, cut into thin strips, and add to the sauce. Simmer for about 2 minutes. Add the spring onions. Roast the peanuts in a non-stick pan until light brown. After cooking, remove the lemongrass and sprinkle the nuts over the meat and sauce just before serving. Serve with basmati rice.