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Thai Persimmon Turkey with Steamed Buttery Broccoli Recipe

2013/01/24 by Varga László

aIMG_6541

Ingredients (4 servings):

  • 500 g deboned turkey leg
  • 2 tablespoons minced ginger
  • garlic
  • 1/2 lime juice
  • 1 tablespoon hot chili paste
  • soy sauce
  • 1 tablespoon brown sugar
  • 2 persimmons
  • 1 small green chili pepper
  • 1 tablespoon lemongrass
  • 500 g button mushrooms
  • 1 cup coconut milk
  • 3 green onions
  • 1 red capia pepper
  • 1 large broccoli
  • 75 g butter
  • salt to taste

 

Preparation method:

    1. Dice the turkey into 2 cm cubes.aIMG_6513
    2. Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.aIMG_6518
    3. Mix them well together and leave marinating for 1-2 hours.
    4. Slice the green chili pepper and dice the capia pepper.
    5. Cut the mushrooms into quarters.
    6. Chop the green onions.
    7. Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.aIMG_6536
    8. Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.aIMG_6525
    9. Add the quartered mushrooms, cover and simmer for 5-10 minutes.aIMG_6530
    10. Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.aIMG_6532
    11. Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.aIMG_6538
    12. Wash well the broccoli and cut off its florets.aIMG_6534
    13. In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
    14. Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
    15. Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.aIMG_6546aIMG_6553

 

Thai Turkey with Persimmon and Sauteed Broccoli Recipe

Ingredients:

  • 500 g deboned turkey leg
  • 2 tablespoons minced ginger
  • garlic
  • 1/2 lime juice
  • 1 tablespoon hot chili paste
  • soy sauce
  • 1 tablespoon brown sugar
  • 2 persimmons
  • 1 small green chili pepper
  • 1 tablespoon lemongrass
  • 500 g button mushrooms
  • 1 cup coconut milk
  • 3 green onions
  • 1 red capia pepper
  • 1 large broccoli
  • 75 g butter
  • salt to taste

Preparation method:

  1. Dice the turkey into 3 cm cubes.
  2. Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.
  3. Mix them well together and leave marinating for 1-2 hours.
  4. Slice the green chili pepper and dice the capia pepper.
  5. Cut the mushrooms into quarters.
  6. Chop the green onions.
  7. Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.
  8. Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.
  9. Add the quartered mushrooms, cover and simmer for 5-10 minutes.
  10. Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.
  11. Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.
  12. For the broccoli:
  13. Wash well the broccoli and cut off its florets.
  14. In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
  15. Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
http://chefdepaprika.com/2013/01/thai-persimmon-turkey-steamed-buttery-broccoli-recipe/


5 Comments »

  1. OKE says:

    I really love your recipe.
    Thank you for sharing.

  2. jack great says:

    I like recipe made using broccoli. It’s good and nourishing but i don’t like any broccoli recipe involving non veg.

  3. partyhead says:

    Great recipe to use up leftover turkey after christmas.

  4. partyhead says:

    Lovely recipe. Don’y normally use lemongrass but tasted delicious.

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