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
How it's done
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.
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?