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Coconut curry pan with rice and turkey breast

Coconut curry pan with rice and turkey breast

Preparation time:
25 min
Difficulty level:

Nutritional values:

55 g
25 g
33 g


Carrots, carrots (fresh)Carrots, carrots (fresh)1 (60 g)
Bell pepper (red, fresh)Bell pepper (red, fresh)½ (75 g)
Olive oilOlive oil ½ Tablespoon
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)⅕ (0,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Curry powderCurry powder 1 Pinch(s)
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 150 ml
Vegetable brothVegetable broth 1 Tablespoon
Rice (raw)Rice (raw) 50 g
Turkey breast fillet (organic quality)Turkey breast fillet (organic quality) 70 g


Step 1:
Cook rice in a pot or with a rice stove. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low heat. Simmer gently without a lid until the water has evaporated. Ready to serve!
Step 2:
Cut turkey breast, bell bell pepper, carrots and onion into small pieces. Sear the turkey breast in a preheated pan with oil. Season with salt. Shortly after add onion and pressed garlic and fry with. When the turkey breast is cooked, the entire contents of the pot are poured into a bowl for temporary storage.
Step 3:
Pour coconut milk and carrots into the pot. Bring to a boil over medium heat and simmer for 5 minutes. Season with curry, salt and broth. Add bell bell pepper and broccoli and continue to simmer. Add the finished turkey breast and fried onions. Season with salt.

Macronutrient distribution:

The recipe Coconut curry pan with rice and turkey breast is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
Rice stove
Rice stove
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