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Turkey curry with sweet potatoes and coconut milk

Turkey curry with sweet potatoes and coconut milk

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Heat the oil in a large pan, add the curry powder and fry for 1 minute, stirring constantly. Add the turkey, sweet potatoes and mix well to cover the curry. Pour the soup juice and coconut milk. Bring to the boil, then simmer for 15 minutes.

Add the peas and cook for another 5-10 minutes. Season everything to taste, before serving.

Turkey with coconut milk and shells & # 8211 a kind of exotic stew

Turkey with coconut milk and shells? Yeah Al that sounds pretty crap to me, Looks like it aint for me either good food to lick your fingers, very showpiece and especially very, very fragrant.

The inspiration came again from coconut milk, as just yesterday I opened a 400 milliliter can. So what to do with the remaining 300 soldiers? I started looking for exotic recipes on the internet, but the ones that contained coconut milk also contained other things, some of which I hadn't even heard of, and others, although I had heard of them, were not in my pantry. So I turned to fantasy and put together some ingredients that I thought would suit, valuing each other. To which kitchen does this food belong? I would say to my kitchen: P! I don't know if it has any specifics, it somehow smells of the southern sea, spicy and full of flavors as it is, but it's definitely good, very good:

  • about 500 grams of turkey or chicken breast
  • 4 tablespoons oil (rapeseed, grapes, sunflower, if you have peanuts is even better)
  • 30 pieces of mussels ready cleaned, I took out 20 pieces of shells and I kept 10 of them semi-peeled
  • 300 ml. unsweetened coconut milk
  • 2 medium-sized onions
  • 2 cloves of garlic
  • 1 hot red pepper, fresh or dried and with cleaned seeds (if you like very hot, you can also leave the seeds)
  • about 10-12 cm. of fresh ginger
  • 1 small tomato cut into cubes
  • spices & # 8211 1 teaspoon each: ground cumin, ground coriander, cinnamon powder, curry powder, paprika, white pepper
  • 2 tablespoons shellfish sauce
  • 2 tablespoons light soy sauce
  • chopped green parsley to serve (if you have fresh coriander it's even better)

Chicken or turkey breast is cut into strips:

Prepare the spices:

Finely chop the peeled ginger, hot pepper (as much as you want from it, so that the food is not too spicy for your taste) and garlic.

In a large, large skillet, heat the oil. Add the ginger, hot pepper and garlic and mix briefly. Add the spices.

Immediately add the turkey or chicken breast strips.

As soon as the meat becomes opaque and light in color, add the sliced ​​onion.

Cook together until the liquid evaporates, monitoring and stirring constantly, then add the coconut milk.

Add the soy sauce and the mussel sauce (no salt is needed, the food will have enough salt from these sauces).

Let the food boil and reduce the sauce. Honestly, the idea to add the shells came to me at this moment, that is, if I put the shell sauce, why not add the shells: P?

As I had some mussels, I quickly thawed them and added them to the low sauce at once with the tomatoes cut into small cubes. Another 2 minutes of boiling and ready!

I served the food with boiled rice, plain. Very fragrant, very tasty!

Preparation of duck curry with coconut milk, yolks and asparagus

I continued scalding the asparagus. In a deeper pan I boiled water with a little salt, a little sugar and a slice of lemon. When it boiled, I placed the asparagus threads in it, covered them and left them to steam for 5 minutes.

Immediately after scalding, I took the asparagus out of a strainer and kept it under a stream of cold water. I recovered the juice in which it boiled and continued to use it for rice.

I washed the rice in some cold water and put it in a pot. I poured 2-3 tablespoons of asparagus water and boiled it. As he absorbed the liquid, I made sure to always fill it with asparagus water. I salted it a little more. The 150g of rice absorbed me approx. 500ml of liquid. In addition to the special aroma, basmati rice also received a discreet taste of lemon and asparagus. In total I boiled it for 16 minutes then I extinguished the fire and covered the pot with a lid. Very good came out!

I cut the green onions and sliced ​​the garlic and then placed them in a deep pan (like a wok) with a little oil. I kept the green onion tails for last.

I hardened them very little until they became glassy and I added the yolks and lightly salted them.

10 recipes with salted and sweet coconut milk

Coconut milk is a wonderful ingredient that I can't get enough of! It is excellent both as a substitute for dairy products and for the preparation of creams and sauces - not to mention that it is also healthy!

The nutritional information of coconut milk is impressive: a single cup contains 57 grams of healthy lipids, 5 grams of protein and many other things beneficial to our body, such as vitamin C, folic acid, iron, magnesium and potassium. The benefits of coconut milk include strengthening the bone system, improving cardiovascular health and even weight loss.

In this list you will find 10 recipes with coconut milk which I prepare every time with great pleasure! Below we have added only a few examples to show you how wonderful coconut milk is and how simple it is to include it in our recipes for extra flavor and consistency!

Click on the titles to see these recipes based on coconut milk and, as usual, don't forget to tell me which was your favorite!

Cream of sweet potato soup with coconut milk and crispy bacon

Lately I've kind of given up classic soups and stews by cooking more cream soups, they're easy to make, don't require too much attention when cooking, put the ingredients in the pot, boil, mix and the soup is ready.
For a person who cooks daily, it is very important to reduce the time spent in the kitchen as much as possible, which is why I am looking to make recipes that are as simple and as easy to make as possible, but at the same time tasty and nutritious.

Ingredients for sweet potato cream soup with coconut milk and crispy bacon:

  • 500 g sweet potatoes
  • 1 small onion
  • 50 g butter
  • 2-3 cloves of garlic
  • 100 g celery root
  • 1 l vegetable soup
  • 400 ml coconut milk
  • A few fresh thyme leaves
  • A few parsley leaves for decoration
  • Salt and pepper to taste
  • 8 slices of dried raw bacon or diced
  • 1 tablespoon vegetable oil
  • Optional ginger or chilli flakes, for a spicy note

How to prepare sweet potato cream soup with coconut milk and crispy bacon:

Peel the potatoes, celery and cut them into cubes, peel the onion and garlic and finely chop it.
Put the onion with the garlic and a little salt to harden in butter.

then add the soup and simmer until the vegetables are well softened.

While the soup is boiling, cut the bacon and fry it in a pan with oil for 4-5 minutes over medium heat or until crispy.

Add the coconut milk, check for salt, put in a blender and mix until you get a fine cream. If it is too thick we can add a little soup.

Serve the cream together with the crispy bacon and parsley leaves.

If you want to be a little spicy Optionally you can add ginger and chilli flakes.

Cream of sweet potato soup with coconut milk and crispy bacon


  1. Damek

    I think it is a good idea. I agree with you.

  2. Lippo

    This version is outdated

  3. Juzshura

    as they say, To exist without benefit is an untimely death.

  4. Trahern

    This is really amazing.

  5. Gajas

    chance coincidence

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