Green Turkey Curry

Have you tried this fish recipe yet?

Slice the spring onions into rolls, clean the root as well as the lemongrass. Cut the turkey breast into bite-sized morsels, clean the mushrooms and quarter them.

Sauté the curry paste briefly in a little oil and extinguish it leisurely with the coconut milk. Add the galangal, lemongrass and lemon leaves with the turkey pieces and simmer gently for about 5 minutes. Then add the mushrooms and the spring onions. Simmer for another 15 minutes on low heat.

Finally, remove the lemongrass, galangal and lemon leaves repeatedly and season the curry with fish sauce and palm sugar.

At the same time make the long grain rice (according to instructions).

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