Turkey Curry with Ginger, Chili and Beans

Ingredients

• 600 g turkey breast fillet
• 1 onion
• 2 Garlic cloves
• 30 g ginger
• 2 red chilies
• 200 g Green beans
• 200 g yellow beans
• 3 tbsp clarified butter
• Salt
• 1 tbsp mild Madras curry powder
• 1 can coconut milk (400 ml)
• a handful coriander leaves

Instructions

1. 1.

   Wash the turkey breast, pat dry with kitchen paper and cut into cubes. Peel and cube the onion and garlic. Peel the ginger, slice thinly then cut into fine strips. Wash, trim and slice the chilies into rings; remove seeds if less heat is desired. Rinse the beans, trim and blanch in boiling salted water for about 10 minutes. Shock in ice water and drain.

2. 2.

   Heat clarified butter in a pan and brown the turkey cubes. Season with salt, add onion, garlic, ginger and half the chilies. Stir-fry, then sprinkle with curry powder. Deglaze with coconut milk, add 200 ml water and bring to a boil. Simmer uncovered for about 20 minutes at low heat until tender. Add the beans and keep warm. Meanwhile wash and dry shake coriander leaves. Serve the curry in deep bowls garnished with coriander and remaining chilies alongside basmati rice.