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:
- Dice the turkey into 2 cm cubes.
- Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.
- Mix them well together and leave marinating for 1-2 hours.
- Slice the green chili pepper and dice the capia pepper.
- Cut the mushrooms into quarters.
- Chop the green onions.
- Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.
- Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.
- Add the quartered mushrooms, cover and simmer for 5-10 minutes.
- Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.
- Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.
- Wash well the broccoli and cut off its florets.
- In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
- 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.
- Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.
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:
- Dice the turkey into 3 cm cubes.
- Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.
- Mix them well together and leave marinating for 1-2 hours.
- Slice the green chili pepper and dice the capia pepper.
- Cut the mushrooms into quarters.
- Chop the green onions.
- Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.
- Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.
- Add the quartered mushrooms, cover and simmer for 5-10 minutes.
- Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.
- Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.
- Wash well the broccoli and cut off its florets.
- In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
- 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.
For the broccoli:
I really love your recipe.
Thank you for sharing.
Thank you too, Oke!
I like recipe made using broccoli. It’s good and nourishing but i don’t like any broccoli recipe involving non veg.
Great recipe to use up leftover turkey after christmas.
Lovely recipe. Don’y normally use lemongrass but tasted delicious.