Coconut Curry with Turkey Breast

1. cut the turkey meat into bite-sized pieces and fry in peanut oil in batches.

Next, clean and chop the spring onions and garlic and fry with the curry paste for 1 minute. Add the meat, pour in the coconut milk, add the fish and soy sauce and bring to a simmer.

Cut out the center ribs of the lemon leaves, lay the leaves on top of each other and cut them into fine strips. Add to the saucepan with the lemongrass and simmer on low heat for 15 to 20 minutes.

In the meantime, rinse, clean and chop the vegetables.

Add to the meat in the saucepan and continue to simmer gently for a maximum of 5 minutes.

If you want to keep it warm longer, do not continue to lightly bubble. It will cook anyway when kept warm. 5.

Cut the Thai basil into small pieces and sprinkle over just before serving.

Serve with long grain rice.

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