Turkey and coconut curry recipe
Turkey and Coconut Curry recipeThis article was published by: Matthew
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|800 g||turkey breast fillet, cut into strips|
|2 clove(s)||garlic, chopped|
|salt and pepper|
|2||red chilli peppers, chopped|
|30 g||freshly grated ginger|
|2||red bell peppers, cleaned and sliced|
|150 g||frozen peas|
|250 ml||chicken stock|
|1 bunch(es)||spring onions, sliced|
|½ bunch(es)||coriander, chopped|
InstructionsFind the soft eye of the coconut and make a hole with a screwdriver into the coconut. Collect the juice. Using a cleaver, tap rotating on the equator of the nut until the nut opens. Carve out and chop the meat. Purée 125g of the coconut meat with 100ml of the juice and 100ml of water.
In a pan heat the oil. Stir-fry the turkey strips until slightly golden. Season with salt and turmeric and add ginger, garlic and chilli. Add 75g of the chopped coconut, the bell peppers and the peas. Deglaze with the stock and the remaining coconut juice and bring to a boil. Simmer for 5 minutes.
Stir in the coconut purée, coriander and the spring onions and cook for another 2 minutes. Season to taste with salt and pepper. Serve with rice.
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Turkey and coconut curry recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 19 times, 1 visits today)