Turkey Escalope with Coconut and Mushroom Sauce

25 min, easy Toast the coconut flakes in a non-stick frying pan without fat, stirring until golden, then set aside.

Peel the ginger and garlic, chop finely. Slit open the chili peppers, remove seeds, rinse and chop into small cubes.

Rinse cooled turkey cutlets, dry, season with salt and season with pepper. Heat oil in a frying pan and sear meat heartily on both sides. Roast on low heat for about 5 minutes until done.

Clean the shiitake mushrooms and chop coarsely. Clean, rinse and seed the bell bell pepper and cut into cubes of about 1 cm.

Remove the turkey cutlets from the roasting pan and wrap in aluminum foil to keep warm.

Sauté the ginger and garlic in the frying fat for 3 minutes until translucent, add the chili, mushrooms and diced peppers and sauté everything together for another 3 minutes until translucent. Add curry powder and fry briefly. Deglaze the vegetables with coconut milk, simmer everything together for another 5 min. on low heat, then season to taste with salt and freshly ground pepper.

Arrange the sauce on plates, place the cutlets on top and bring to the table sprinkled with the toasted coconut flakes. Serve with baguette or possibly basmati rice.

Drink:

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