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.