Turkey strips in curry coconut cream

Ingredients for 2 servings:

• 150 g rice
• 250 g turkey breast
• 400 ml coconut milk
• 3 tsp curry
• 1 tsp salt
• 1 tsp butter, liquid
• 2 tsp olive oil
• Salt and pepper, white
• Sauce thickener, light

Instructions

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

Bring 1.5 liters of water to a boil, add 1 teaspoon of salt, 1 teaspoon of curry powder, and the rice. Cook the rice for 20 minutes. Heat the olive oil in a pan. Wash and dry the turkey breast, then cut into finger-width and finger-length strips. Fry the turkey breast strips in the hot fat, turning several times to brown them evenly. Add the coconut milk and 1 teaspoon of curry powder, bring to a boil, and reduce the heat to low and simmer for 3 minutes, stirring occasionally. Season with salt and pepper to taste. Thicken with a sauce thickener, if desired. When the rice is cooked, drain it in a sieve and transfer it to a bowl. Add 1 teaspoon of curry powder and 1 teaspoon of melted butter, and fold into the rice. Arrange the rice on a plate and pour the curry coconut cream over the rice. Serve with lamb’s lettuce. 870 kcal per serving.