If you prefer your curry sweeter, do not add the optional curry paste or extra chili in the sauce. However, I love the heat of that. In combination with a smooth taste of Jasmine rice, it is just right on the hot point.
Total Time: 1 hour 15 minutes + an overnight sit of the meat marinade
500g of quality Turkey fillets, cleaned and sliced
1 tablespoon of olive oil, honey, Soy Sauce, ground curry powder, ginger
1 teaspoon of sea salt, coriander, lemongrass, cayenne pepper
ground black pepper
200g of shrimp, cleaned (optional)
1 ripe mango, peeled and sliced
100g of Green Beans or Broad Beans (fresh or frozen)
1 cup of good Coconut Milk
2 red chili, finely chopped
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
1 teaspoon of coriander, lemongrass, curry powder and ginger (ground or fresh)
½ teaspoon of Thai Massaman Curry Paste (optional)
1 tablespoon of butter
4 portions of quality Jasmine rice
1 litre of strong meat stock
1 star anise
Blend all spices and herbs well together until it becomes a smooth paste.
Place meat in a medium bowl and rub the paste all over, so it all becomes homogeneous and juicy texture. Put the lid on and let it marinate overnight in the fridge.
Next day, take out the meat and bring it to a room temperature.
Prepare all ingredients. If you have fresh spices, mix them in a blender.
Place the meat in wok on high heat. Braise it all over until it is nicely golden. Take it out and set it aside. Knob of butter in and braise the shrimp the same way. Take it out and set aside.
Knob of butter, onion in. Mix it and add spices (coriander, lemongrass, curry powder, chili and ginger). Continue mixing for another 2 minutes until the spices start working and release a beautiful aroma. Then add garlic and let it smell out, too.
Put the meat back into the pan and stir the Thai Massaman Curry Paste into the mix.
Add mango and mix it gently until all is soaked in spices. Lower the heat.
Beans on the top and pour in the coconut milk. Stir it gently by using two spoons. Put the lid on and continue cooking for at least 1 hour.
Meanwhile, cook the rice in a stock with star anise until al dente. When the rice is ready, add two large spoons of star anise stock into the curry mix. Mix it occasionally and continue cooking until the meat is beautifully soft.
After 1 hour cooking, the curry will become very smooth and full-flavoured texture. Taste and taste. 10 minutes before serving, add the shrimp back into the curry. Serve with “kroepoek”.
Makes 4 serves.