Preparation
- Gently fry the onion and garlic in the oil in a large frying pan for 6 to 8 minutes. At the same time, cook the pasta in salted water according to the packet instructions until al dente.
- Add the turkey strips and fry briefly all over so the meat stays tender. Season with curry powder, salt and pepper and dust with the flour.
- Deglaze with the white wine and simmer for 2 minutes, then pour in the stock and bring briefly to the boil.
- Stir in the cream and crème fraîche and season with mustard, sugar, salt and pepper. Add the tomatoes and parsley and simmer gently for 5 minutes, until the sauce is creamy and thickened.
- Serve the turkey strips with the drained pasta.
Drink with it
Wheat beer · excellent match
Hefeweizen (wheat beer)
Banana and clove from the wheat beer form an aroma bridge to the mild curry spice, and the carbonation lightens the cream sauce without amplifying the heat.
Wheat Beer: Where Do Banana and Clove Come From?Pale lager · good match
Helles (pale lager)
The soft malt suits the slight sweetness of the sauce, and the restrained bitterness cuts through the cream.
Pils or Helles: What's the Difference?White wine · good match
Riesling, off-dry
A little residual sugar and acidity mirror the curry and the white-wine note of the sauce and keep it fresh.
Which wine pairs with food? A simple approach to choosingRosé · good match
Rosé wine, dry and fruity
Red fruit and freshness accompany the pale meat and the tomato note.