Yellow Curry
- 45 min
- easy
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Ingredients
- diced turkey breast fillet
- 3 tablespoons of yellow curry paste
- 2 tablespoons of Thai fish sauce
- 2 bags of jasmine rice
- 200 g green frozen peas
- 2 cans of coconut milk
- 500 g 30% cream
- 1 stalk of lemongrass
- 10 g fresh ginger
- 1 chilli pepper
- 6 shallots
- 4 cloves of garlic
- sugar
- 10 g of lime zest
- 4 carrots
- 200 g green string beans
- salt and pepper
- 1 pot of fresh cilantro
- 100 g of flaked almonds
Preparation
- In a wok, fry chopped shallots until glazed.
- Add the curry paste and turkey meat and stir so that all the meat is evenly coated with the paste.
- Add chopped garlic, chili peppers, lemongrass, ginger and fry for 2-3 minutes.
- Add 2 tablespoons of water, 1 tablespoon of sugar and fish sauce then fry another 2-3 minutes. Pour in the coconut milk and thicken with cream accordingly.
- Simmer over medium heat for 15-20 minutes - add blanched green beans and crisp-cooked carrots to the dish prepared this way.
- Before serving, sprinkle with roasted, that is, fried in a very hot pan without fat, flaked almonds and coarsely chopped fresh cilantro. In a separate bowl we can serve rice decorated with green peas.
