Curried carrot and turkey stew
Community member
"Inspired by Thai cuisine, this stew is a hearty, spicy and sweet experience. It’s up to your taste how spicy or how sweet it will be. If you like cilantro, add it directly to the stew or just serve it on the side so everybody can add their own."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
paper towels, cutting board, knife, spiralizer, pot (large), cooking spoon
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How-To Videos
Homemade curry paste
How to cut a pineapple
How to prepare garlic
Step 1/4
- 400 g turkey breasts
- 400 g carrots
- 150 g pineapples
- 400 g carrots
- 10 g ginger
- paper towels
- cutting board
- knife
- spiralizer
Pat turkey breast dry with paper towels, then cut into strips or small chunks. Slice carrots or use a spiralizer to make carrot spaghetti. Set some sliced carrot aside for serving. Cut pineapple into bite-sized pieces and finely chop garlic and ginger.
Step 2/4
- 1½ tsp olive oil
- 1½ tsp curry powder
- 1½ tsp chili powder
- 1 tbsp curry paste
- pot (large)
- cooking spoon
Heat olive oil in a large pot. Add garlic, ginger, curry powder, chili powder, and curry paste and fry until fragrant.
Step 3/4
- 300 ml coconut milk
Add carrots and fry for several minutes before adding turkey breast. Fry until browned on all sides, then add coconut milk and stir to make sure all the spices and the curry paste are combined. Add pineapple and let the stew simmer on medium heat for approx. 10 min.
Step 4/4
- 10 g cilantro
In the meantime pluck cilantro leaves from the sprig and set aside. Season the stew with salt, pepper, and more chili powder to taste. If desired, add a handful of cilantro leaves to the stew, or simply serve on the side. Enjoy!
Enjoy your meal!
