Coconut curry

For 4 people
  • 300 g Carrots
  • 300 g Cauliflower
  • 3 Spring onions
  • 1/2 Bundle Coriander
  • 600 g Turkey breast
  • 30 g ginger tuber
  • 1 red chilli pepper
  • 1 EL Oil
  • Salt
  • Pepper
  • 100 ml clear chicken broth (instant)
  • 1 jar (s) (400 ml) Coconut milk light
  • 1 EL Curry paste
30 minutes
Peel and wash the carrots, halve lengthways and cut into pieces. Clean the cauliflower, cut into small florets and wash. Clean the spring onions, cut 2 green leaves lengthways into thin strips and place in cold water.
Cut the rest into fine rings. Wash coriander,Pat dry and pluck from the stems. Finely chop half of the coriander, put the rest aside for garnish. Rinse turkey meat, pat dry and cut into strips.
Peel and finely chop the ginger. Cut, core and finely chop the chilli pepper. Heat oil in a pan. Sear the turkey meat while turning. Season with salt and pepper. Add the carrots, cauliflower and spring onions to the pan and fry for 4 minutes.
Deglaze with the chicken stock. Stir in coconut milk, curry, ginger, coriander and chilli and cook for about 5 minutes. Arrange coconut curry on plates and garnish with coriander and spring onion.
1 person approx.:
  • 320 kcal
  • 1340 kJ
  • 39 g protein
  • 14 g fat
  • 9 g carbohydrates


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