Ingredients
The following ingredients have 2 Servings
- 2 garlic cloves
- 1 small red chili pepper
- 2 Turkey cutlets (each about 5 oz.)
- 1.5 Tbsps sesame oil
- 0.5 head Green cabbage (about 500 grams)
- 2 carrots (about 200 grams)
- 1 bunch scallions
- salt
- peppers
- Curry powder
- 0.5 cup Coconut milk (9% fat)
- 9 ozs crushed tomatoes (canned)
- 2 Tbsps roasted salted Shelled peanut
- 2 sprigs cilantro
Instruction
- Peel garlic cloves and cut into slices.
- Halve chile pepper, remove the seeds, rinse and dry. Finely chop.
- Halve turkey cutlets, rinse and pat dry with paper towels.
- Mix turkey with half the sliced garlic and chile pepper and 1 teaspoon oil. Refrigerate, covered, for about 30 minutes.
- Meanwhile, rinse and dry cabbage, cut in half and cut out the core. Cut cabbage into strips.
- Peel carrots and cut into sticks.
- Rinse and dry scallions and cut into pieces.
- Heat remaining oil in a pot and cook the prepared vegetables until tender. Season with salt, pepper and curry powder and cook for about 4 minutes while stirring.
- Add coconut milk and the remaining garlic slices and chile. Cover and simmer on low heat for about 15 minutes; if necessary add a little water.
- Add tomatoes to the vegetables, season again with salt, pepper and curry powder to taste and simmer for another 15 minutes, stirring occasionally.
- Grill turkey cutlets in a grill pan or on a hot grill on both sides, then season with salt and pepper.
- Coarsely chop peanuts.
- Rinse cilantro, shake dry and pluck the leaves. Season vegetables again to taste with salt and pepper. Serve the turkey cutlets and cabbage-coconut curry garnished with peanuts and cilantro.