Turkey ragout in coconut milk

Ingredients for 4 servings:

• 600 g turkey breast fillet(s)
• 1 bell pepper(s), red
• 250 g spring onions
• 1 bunch of basil
• 400 ml coconut milk, unsweetened
• 1 tbsp curry paste, red
• 2 tbsp soy sauce
• 1 tbsp sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and dry the turkey breast fillet, and cut into strips. Wash and halve the bell pepper. Then deseed and cut into strips. Trim and wash the spring onions and cut into approximately 3 cm long pieces. Wash and dry the basil. Pluck the leaves from the stems and finely chop half. Set the remaining leaves aside for garnishing. Bring the coconut milk to a boil in a wok, stir in the meat and curry paste, and simmer for about 1 minute, stirring occasionally. Add the prepared vegetables and simmer for another 3 minutes. Add the chopped basil, soy sauce, and sugar, and season to taste. Plate the turkey ragout and garnish with the remaining basil leaves. Serve with rice.