Turkey curry with mange-touts

Turkey curry with mange-touts

Total: 40 min. | Active: 40 min.
lactose-free, healthy and balanced
Nutritional value / people: 523 kcal
, Fat: 14 g
, Carbohydrate: 58 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


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 cloves, finely chopped
2 sticks lemongrass, outer leaves set aside, core finely chopped
2 tbsp red curry paste
2 ½ dl coconut milk
2 dl water
1 tbsp cane sugar
3 tbsp fish sauce
1 tsp turmeric
200 g baby mange-touts
125 g baby corn cobs, cut in half lengthwise and crosswise
salt, to taste


200 g perfumed rice
6 dl water
½ tsp salt
lemongrass, set aside
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How it's done

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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.


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.


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