600 g turkey breast
200 ml coconut milk
400 g peas with carrots (frozen)
some clarified butter
n.B. vegetable broth, instant
salt and pepper
Star anise, ground
Cut the turkey breast into strips and fry in hot clarified butter. When the turkey strips have reached the desired degree of browning, add the vegetables and coconut milk. Then season the whole thing with vegetable stock and simmer if necessary. Once the vegetables are through, season with star anise, curry powder, pepper, salt and basil powder. Serve hot.
Note: With only 3.5% carbohydrate content, coconut milk is ideal for use in low-carb kitchens.