Turkey Curry

Ingredients

• 500 g Turkey breast fillet
• 4 shallots
• 2 Garlic cloves
• 1 tbsp Vegetable oil
• Chinakohl (100 g each, cleaned and finely sliced)
• Pak Choi (100 g each, cleaned and finely sliced)
• Red bell pepper (100 g each, cleaned and finely sliced)
• 50 g bean sprouts
• 1 Green Chili Pepper
• 250 ml unsweetened coconut milk (canned)
• 2 tbsp Panang curry paste (Asian store)
• 2 tbsp fish sauce
• 2 tbsp Lime juice
• 1 tbsp sugar
• 1 tbsp finely chopped coriander leaves

Instructions

1. 1.

   Wash the turkey meat, pat dry, and cut into strips. Peel and finely chop the shallots and garlic. Wash the chili pepper, halve it lengthwise, remove seeds, and finely chop.

2. 2.

   Heat a wok, pour in oil, stir-fry the turkey for 2 minutes until browned, then add the shallots, garlic, and chili, cook briefly. Add coconut milk to the wok, stir in the curry paste, and simmer on low heat for 2 minutes.

3. 3.

   Add fish sauce, lime juice, and sugar, bring to a quick boil. Then add the vegetables to the meat and continue simmering for 3-4 minutes, stir in coriander leaves and bean sprouts, taste, and serve with rice.