Mango Bell Pepper Curry with Turkey

For the mango-paprika curry, cut the turkey cutlets into approx. 4 cm cubes, season with salt and pepper and fry hot in a little sesame oil in the wok.

As soon as the meat has taken color, take it out and put it aside. Fry the finely chopped garlic cloves in a little sesame oil, add the grated ginger and the curry and deglaze everything with the coconut milk and water.

Add the leek, quartered and cut into slightly thicker rings, and let everything simmer gently for about 10 minutes, covered. Season to taste with salt and pepper and the Asian spice mixture.

Mix the tablespoon of starch with some cold water and add to the curry. Add the diced bell bell pepper and simmer for about 5 minutes.

Just before serving, add the mango pieces and the meat.

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