for 4 person

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 cloves, finely chopped
2 stick	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 cob, cut in half lengthwise and crosswise
	salt, to taste

Rice

200 g	perfumed rice
6 dl	water
½ tsp	salt
	lemongrass, set aside

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.

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