Spicy Turkey Curry with Vegetables

Spicy Turkey Curry with Vegetables

Spicy Turkey Curry with Vegetables

An spicy curry recipe with a Thai twist: try this mouthwatering spicy turkey curry with vegetables, served with cashew nuts and rice.

November 5, 2018

serves for

4

total time

1 HR 0 MIN

ingredients

Mushrooms
2 chinese (Jelly ear fungus also known as Wood ear mushroom)
turkey
350 g, breast fillet
Onion
1
Garlic
2 cloves
leek
1
Red pepper
2
Chillies
2 small red
butter
1 tbsp clarified
Ginger
1 tsp freshly chopped
yogurt
150 g, natural
coconut cream
1 tbsp
curry powder
1 tbsp
Cashew nuts
1 tbsp
salt
Pepper
freshly ground
Parsley
2 tbsp, chopped

Preparation

  • Soak the mushrooms in hot water for 1/2 hour.
  • Rinse well and cut into smaller pieces.
  • Cut the turkey breast into even 3 cm cubes.
  • Peel and finely chop the onion and garlic. Clean the vegetables. Slice the leek at an angle and cut the pepper into strips.
  • Chop the chillies very finely.
  • Melt the clarified butter in a large microwavable dish at 600 watts.
  • Stir in the onion, garlic and ginger.
  • Cover with microwavable film and cook for 1 minute.
  • Stir in the diced turkey breast, cover and cook for a further 1 minute.
  • Add the mushrooms, leek, pepper and chillies, cover and cook for 1 minute.
  • Add the coconut cream.
  • Whisk the curry powder into the yoghurt, pour over the ingredients in the dish and mix well.
  • Cover with the microwavable film again and cook at 600 watts for 8-10 minutes, or until done, stirring once or twice during this time.
  • Roughly chop the cashew nuts and mix into the turkey curry.
  • Season to taste with salt and pepper.
  • Serve sprinkled with parsley.
  • Serve with rice.

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