Turkey Coconut Ragout


Rating: 3.80 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:











For the peanut rice:






Instructions:

First, cook the long-grain rice in salted water according to package instructions. Chop peanut kernels to taste and roast in a frying pan without fat.

Remove and set aside.

Rinse and dry turkey breast fillet. Cut into strips. Clean the peppers, rinse and cut into strips. Rinse and clean spring onions, cut into rings. Rinse basil, dry and chop half finely, set rest aside.

Bring coconut milk to a boil. Fold in curry paste, simmer on low heat for 1 min.

Add turkey breast, simmer another 3 min. on low heat. Add vegetables, finish cooking for about 3 min. Fold in minced basil, season to taste.

Heat oil in a small saucepan. Add basil leaves in portions and fry in oil for about 1 minute. Remove with a skimmer, drain and place on kitchen roll. This will absorb the excess fat.

Mix drained long grain rice and peanut kernels. Fold in lime zest. Serve with the turkey coconut ragout. Serve with fried basil leaves.

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