Coconut turkey bowl
Ingredients
- 2 organic limes
- 200 ml unsweetened coconut milk
- Sugar
- salt
- coarse pepper
- 1 tablespoon soy sauce
- ½ teaspoon turmeric
- 250 g turkey breast fillet
- ½ cucumber
- 2 carrots
- 100 g red cabbage
- 2 stalks of mint
- 2 stalks of coriander leaves
- 2 cloves of garlic
- 3 tablespoons olive oil
Instructions
- Wash the limes with hot water, pat dry and finely grate the peel.
- Halve and squeeze the limes.
- Mix 150 ml coconut milk, 1 teaspoon sugar, soy sauce, turmeric and half of the lime zest and season with pepper.
- Wash the meat, pat dry and cut into approx.
- 2 x 2 cm cubes.
- Turn the meat in the marinade and let it steep for 20 minutes.
- Peel the carrots and cut into spaghetti with a spiral cutter.
- Wash the cucumber and cut into spaghetti with a spiral cutter.
- Wash the red cabbage and cut into very fine strips.
- Wash the herbs, shake dry and pick off the leaves.
- Peel garlic and chop finely.
- Mix 50 ml coconut milk and lime juice, season with salt, pepper and sugar.
- Beat in 1 tablespoon of oil.
- Take the meat out of the marinade, pat dry and put on skewers.
- Heat 2 tablespoons of oil in a coated pan and fry meat skewers.
- Arrange the vegetables and meat in two bowls.
Nutritional Information
Calories: 560 kcal
