Pan-Fried Turkey with Carrots, Lime, Ginger and Coriander Recipe
Add a kick of zesty flavour to your poultry with this pan-fried turkey with carrots, lime, ginger and coriander.
Marinade the escalopes for 1-2hrs then fry them in a little oil. Season with salt and pepper.
Stir fry the carrots in another pan and when they are soft add the chopped coriander and a little of the remaining marinade. Remove from the heat and keep warm.
Add the carrots and marinade to the turkey and keep hot. When the escalopes are cooked serve them with carrots and mashed potato. Add some quick fried lime slices to garnish.
Serves: 4
Ingredients (Serves 4):
4 turkey escalopes, 125g each
250g carrots cut into small batons
Marinade:
1 clove garlic, finely chopped
1 tbsp ginger, finely chopped
2 tbsp dark soy sauce
2 tbsp vegetable or groundnut oil
1 tbsp sesame oil
Juice of 3 limes
1 tbsp sweet chilli sauce
2 tbsp chopped coriander
A little oil