Spicy Turkey Curry with Vegetables

An spicy curry recipe with a Thai twist: try this mouthwatering spicy turkey curry with vegetables, served with cashew nuts and rice.

05 November, 2018

1 HR 0 MIN

Mushrooms

2 chinese (Jelly ear fungus also known as Wood ear mushroom)

Turkey

350 g, breast fillet

Onion

Garlic

2 cloves

Leeks

Red pepper

Chili pepper

2 small red

Butter

1 tbsp clarified

Ginger

1 tsp freshly chopped

Yogurt

150 g, natural

Coconut cream

1 tbsp

Curry powder

1 tbsp

Cashew nuts

1 tbsp

Salt

Pepper

freshly ground

Parsley

2 tbsp, chopped

Preparation

Soak the mushrooms in hot water for 1/2 hour.
Rinse well and cut into smaller pieces.
Cut the turkey breast into even 3 cm cubes.
Peel and finely chop the onion and garlic. Clean the vegetables. Slice the leek at an angle and cut the pepper into strips.
Chop the chillies very finely.
Melt the clarified butter in a large microwavable dish at 600 watts.
Stir in the onion, garlic and ginger.
Cover with microwavable film and cook for 1 minute.
Stir in the diced turkey breast, cover and cook for a further 1 minute.
Add the mushrooms, leek, pepper and chillies, cover and cook for 1 minute.
Add the coconut cream.
Whisk the curry powder into the yoghurt, pour over the ingredients in the dish and mix well.
Cover with the microwavable film again and cook at 600 watts for 8-10 minutes, or until done, stirring once or twice during this time.
Roughly chop the cashew nuts and mix into the turkey curry.
Season to taste with salt and pepper.
Serve sprinkled with parsley.
Serve with rice.