Turkey Curry with Mange Tout


40m
Preparation/cooking time: ca. 40m

Servings
For 4 people


Nutritional Information

Contains 523 Kcal, 36g Protein, 58g Carbohydrates, 14g Fat


Ingredients

  • a little sunflower oil
  • 1 leek (approx. 150 g), cut lengthways into quarters and then into 5-mm-long pieces
  • 2 clove of garlic, finely chopped
  • 450 g thin turkey cutlets, cut across into 1.5-cm-wide strips
  • stick lemon grass, set aside
  • 2 tbsp. red curry paste
  • 2.5 dl coconut milk
  • 6 dl water
  • 1 tbsp. raw sugar
  • 3 tbsp. fish sauce
  • 1 tsp. turmeric
  • 200 g mini mange-tout
  • 125 g mini sweet corn, cut in half lengthways and across
  • 0.5 tsp. salt
  • 200 g perfumed rice

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  • Heat the oil in a wok or a wide-bottomed frying pan. Stir fry the turkey strips in batches for approx. 3 mins., remove, cover and set aside. Add a little more oil if necessary, add the leek, garlic and lemongrass, stir fry for about a minute, add the curry paste and briefly continue to stir fry. Stir the coconut milk and water well, pour in, bring to the boil and reduce the heat. Add the cane sugar, fish sauce and turmeric, mix in. Add the sugar snaps and sweetcorn and cook the vegetables, uncovered, for approx. 15 mins. until just soft. Return the meat to the pan, mix, gently heat and season with salt.
  • Rinse the rice in a sieve under cold running water until it is clear. Drain well. Bring the water to the boil with the rice, salt and lemongrass leaves and cook over a medium heat for approx. 5 mins. Leave to steep over a very low heat for about 15 mins. Separate the rice with a fork. Remove the lemongrass leaves. Serve the fragrant rice with the turkey curry.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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