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Turkey curry with mange-touts
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 523
  • Fat about 14g
  • Carbohydrates about 58g
  • Protein about 36g
This is needed
This is needed for 4 people
Curry
  • a little sunflower oil
  • 450 g thin turkey schnitzel, cut crosswise into strips approx. 1.5 cm wide
  • 1 leek (approx. 150 g), cut lengthwise into quarters and then into pieces approx. 5 cm long
  • 2 garlic clove, finely chopped
  • 2 tbsp red curry paste
  • 2 sticks lemongrass, outer leaves set aside, core finely chopped
  • 2.5 dl coconut milk
  • 2 dl water
  • 1 tbsp cane sugar
  • 3 tbsp fish sauce
  • 1 tsp turmeric
  • 200 g baby mange-touts
  • salt, to taste
  • 125 g baby corn cobs, cut in half lengthwise and crosswise
Rice
  • 200 g perfumed rice
  • 6 dl water
  • lemongrass, set aside
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
Curry
Heat the oil in a wok or a wide-bottomed frying pan. Stir fry the turkey strips in batches for approx. 3 mins., remove, cover and set aside. Add a little more oil if necessary, add the leek, garlic and lemongrass, stir fry for approx. 1 min., add the curry paste and cook briefly. Mix the coconut milk and water well, pour in, bring to the boil and reduce the heat. Add the cane sugar, fish sauce and turmeric, mix well. Add the mange-touts and sweetcorn. Cook the vegetables, uncovered, for approx. 15 mins. until just soft. Return the meat to the pan, mix, heat gently and season with salt.
Rice
Rinse the rice in a sieve under cold running water until it is clear. Drain well. Bring the water to the boil with the rice, salt and lemongrass leaves and cook over a medium heat for approx. 5 mins. Leave to infuse over a very low heat for approx. 15 mins. Separate the rice with a fork. Remove the lemongrass leaves. Serve the fragrant rice with the turkey curry.