mild-medium thai red curry

Prep: 10min | Cooking: 25min

Complexity: 1/5

ingredients:

(serves 4)

• 2 tsp coconut oil

• 1 tsp ground ginger

• 1 tsp garlic powder

• 2-3 tbsp Thai red curry paste, or 2-3 tsp powder

• 2 tsp flour

• 200ml coconut milk

• 200g vegetable stock

• 2 turkey schnitzels, ca. 500g

• 1 large carrot, chopped

• 2 large potatoes, diced

• juice from 1/2 lime

• 1 tbsp fish sauce

• 1/2 tsp brown sugar

• 1 tbsp basil

• 1/2 red chilli, thinly sliced

• 2 tbsp fresh coriander, chopped

• 150g champignons, quartered or sliced

• 250g rice of choice

method:

Heat coconut oil in saucepan and simmer ginger and garlic powder. Add curry paste/powder and the flour, and whisk until it becomes a paste (like when making a roux). Pour in the vegetable stock little by little as you continue whisking the paste so that there are no lumps, then pour in the coconut milk also, and bring to a simmer. Add turkey to the curry along with the carrot and potatoes. Season with 1/2 tsp salt. Add the chilli and simmer, covered, 20 min.

Remove the turkey onto a board to dice.

Add fish sauce, brown sugar, herbs, and mushrooms to the curry, and cook for 5 more min while you dice the schnitzel. Return it to the curry. Remove from heat and add lime juice. Season to taste if needed, with a little more salt.