Sticky Turkey Skewers with Coconut Green Beans
over rice with chili pepper & yellow curry spicesWhen turkey was first introduced to Europe in the 1500s, it was considered a luxury meat – but by the 19th century, turkey breast had made its way onto everyday meals, not just holiday tables!
Ingredients
2 piece
Garlic
½ piece
Red onion
¼ piece
Red chili pepper
¼ piece
Lime
1 piece
Turkey breast
50 milliliters
Coconut milk
150 g
Green beans
½ sachet(s)
Yellow curry spices
75 g
White long grain rice
5 g
Ginger paste
Not included in your delivery
1 tablespoon
Sunflower oil
½ tablespoon
Honey [or plant-based alternative]
50 milliliters
Low sodium chicken stock
3 tablespoon
[Reduced salt] ketjap manis
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 8 - 11 minutes, then drain and set aside.
- Chop the onion and crush or mince the garlic.
- Deseed and finely chop the red chili pepper.* Juice the lime into a bowl.
- Cut the turkey into uniform pieces of around 3cm.
*Take care, this ingredient is spicy! Use as preferred.
- To the lime juice, add the ketjap, the honey and half each of the ginger paste, chili pepper and garlic.
- Mix well to combine.
- Add the turkey and mix well, ensuring it is well coated (see Tip).
Tip: the turkey will absorb more flavour and become more tender the longer you marinate it. If you have time, allow it to marinate for 15 - 20 minutes.
- Prepare the stock.
- Discard the tips of the green beans and cut into thirds.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the onion and yellow curry spices with the rest of the garlic, ginger paste and chili pepper for 2 minutes.
- Add the coconut milk and the stock. Mix well, then add the green beans and cover with the lid.
- Allow to cook gently for 15 - 18 minutes.
- Thread the turkey onto the skewers (see Tip).
Tip: to save time, you can also skip making skewers and just fry the turkey directly.
- Heat a drizzle of sunflower oil in a frying pan or grill pan over medium-high heat.
- Fry the skewers for 4 - 5 minutes per side or until done.
- Add the marinade to the pan and fry for 1 minute, taking care that it doesn't burn. Lower the heat if necessary.
- When finished, transfer the empty pan directly to the sink and fill with water.
- Serve the rice and coconut green beans on plates.
- Top with the skewers.
