Turkey and coconut curry recipe

Turkey and Coconut Curry recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Turkey and coconut curry recipe, recipe Rating: 4.6
Number of votes:97 

Ingredients

1	fresh coconut
800 g	turkey breast fillet, cut into strips
3 tbsp	oil
2 clove(s)	garlic, chopped
	salt and pepper
2	red chilli peppers, chopped
30 g	freshly grated ginger
1 tsp	turmeric
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

Instructions

Find 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.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a