Red Curry with Turkey and Rice

by Pia Haugseth
Poultry
Gluten-free
Dairy-free
25 min
Red Curry with Turkey and Rice

ingredients

  • 1 clove garlic
  • 1/2 x red onion
  • 100 g turkey fillet
  • 1 x vegetable bouillon
  • 1 dl water
  • 2 dl coconut milk
  • 1 tbsp red curry paste
  • 1 x Turkish peppers
  • 1/4 x celery root
  • 1/2 x parsnips
  • 1 x carrots
  • 2 dl rice
  • 1/2 x red pepper
  • 1 x spring onion
  • 1 handful green beans
  • 2 tsp sugar
  • 1/4 x lemon
  • 1 handful cashews
  • 1 handful fresh coriander

method

  1. Mince the garlic and thinly slice the red onion. Fry together in a saucepan until soft. Cut the turkey into cubes and fry for 1 minute. Add the boullion cube, water, coconut milk and red curry paste.
  2. Cut Turkish pepper, celery root, parsnip and carrot into pieces. Add to the pot and simmer for 10 min.
  3. Boil rice according to the instructions on the package.
  4. Slice red peppers, spring onions and green beans and add to the pot, along with sugar and some lemon zest. Cook for another 5 minutes.
  5. Top with chopped coriander and cashews. Serve with rice.
advertisement