Thai-style red curry with turkey

Step 1/3

• 400 g turkey breasts
• 1 bell pepper
• 1 carrot
• 2 shallots
• 2 cloves garlic
• 2 tsp ginger
• 1 stalk lemongrass

• knife
• cutting board

Cut turkey breast into approx. 2 cm/ 0.8 in. wide strips. Remove the core and slice the bell pepper into strips. Slice carrot diagonally. Halve shallots and slice into fine rings. Peel and finely mince garlic and ginger. Smash lemongrass with the back of a knife and chop finely.

Step 2/3

• 1 tbsp Thai red curry paste
• coconut oil (for frying)

• frying pan (deep)
• spatula

In a deep frying pan or a wok, heat some coconut oil over medium heat. Once it’s melted, add shallots, ginger and garlic. Fry for approx. 2–3 min., until the shallots have softened and turned translucent. Add Thai curry paste and lemongrass and fry for approx. 1 min. until fragrant. Then add the turkey pieces and fry for approx. 3–5 min. while stirring. Add vegetables and let cook for approx. 2 min.

Step 3/3

• 1 tbsp soy sauce
• 300 ml coconut milk
• 15 g cilantro
• 100 ml vegetable broth
• 100 g spinach
• salt
• sugar
• jasmine rice (for serving)

Deglaze with coconut milk, then season with soy sauce. Let simmer for approx. 15–20 min. or until the turkey is cooked through. Meanwhile, roughly chop most of the cilantro and set some aside for garnishing. If the curry is too creamy, add a little bit of broth one splash at a time until the desired consistency is reached. Then add spinach and cook briefly until the leaves wilt. Stir in the cilantro and season the curry with salt and sugar to taste. Serve with cooked jasmine rice and garnish with remaining cilantro.

Enjoy your meal!