Coconut-Lime Turkey & Rice

📝 Ingredients

• 600 g turkey breast
• 280 g jasmine rice + 420 ml water for cooking
• 200 ml coconut milk
• 1 chicken stock cube + 150 ml hot water
• 1 head of broccoli (about 400 g)
• 1 red pepper (about 150 g)
• 1 brown onion (about 120 g)
• 2 garlic cloves + 20 g fresh ginger
• 2 limes
• 1 tsp turmeric
• 1 tbsp rapeseed oil
• 15 g fresh coriander
• Salt, black pepper

🍴 Utensils

• Sauté pan with lid
• Saucepan with lid
• Fine grater
• Citrus juicer
• Cutting board and knife
• 4 airtight containers

📖 Steps

1. Rinse the jasmine rice in a sieve until the water runs almost clear. Put it in a saucepan with the 420 ml water and a pinch of salt, bring to the boil, cover and cook for 12 min over a low heat, then leave to stand for 10 min off the heat without lifting the lid.
2. Meanwhile, cut the turkey into 2 to 3 cm cubes, slice the onion, cut the pepper into strips and break the broccoli into small florets. Peel and finely grate the ginger and garlic. Zest the limes, then juice them.
3. Heat the oil in a sauté pan over a high heat. Sear the turkey cubes in a single layer for 3 to 4 min, stirring only occasionally, until golden on several sides: they will finish cooking in the sauce. Season lightly with salt and set aside on a plate.
4. Reduce to a medium heat and fry the onion for 3 min in the same pan, until translucent. Add the garlic, ginger and turmeric, then stir for 30 seconds: they should smell fragrant without burning, otherwise they turn bitter.
5. Pour in the stock (the cube dissolved in hot water) and the coconut milk, then bring to a simmer. Add the pepper and broccoli florets, cover and cook for 4 min over a medium heat, until the broccoli starts to soften while staying bright green.
6. Return the turkey and its juices to the pan and simmer uncovered for 4 to 5 min, stirring occasionally, until it is no longer pink in the middle and the sauce has thickened slightly. The broccoli should stay bright green and slightly crunchy.
7. Off the heat, add the lime zest and juice, taste and adjust the salt and pepper. Lime always goes in at the end: heated for too long, it loses its freshness and turns bitter.
8. Divide the rice and coconut turkey between 4 airtight containers and sprinkle with chopped coriander. Leave to cool, for 30 min at most, before closing the containers and putting them in the fridge, where they keep for 3 days.