Summary

Ingredients

• 300 g turkey or other poultry meat
• 0.5 ½ onion (s) or leek
• 2 banana (s)
• 250 g rice (preferably nutty brown rice)
• 1 can coconut milk or cream or cream-milk, mixed
• 0.5 can ½ pineapple, cut into pieces, with juice
• 3 tablespoon curry powder
• 4 cloves garlic
• salt and pepper
• possibly chili powder or fresh chili peppers, if necessary
• Five-spice powder or gingerbread spice

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Instructions

1. Cook rice according to package instructions. Cut the meat into bite-sized pieces. Peel and finely chop onions and garlic.
2. In a pan, fry the finely chopped onion and the meat in a little oil. Sprinkle with five-spice powder. Then immediately deglaze with a little pineapple juice and let it reduce a little. Now pour in the coconut milk and add the finely chopped garlic. Let it steep, then add the pineapple pieces.
3. Stir in the seasoning and lots of curry powder until it tastes noticeably like curry and the coconut milk thickens a little. If you like it spicy - like me - you can add the orange Thai curry powder and some chili.
4. At the very end, peel the sliced bananas, cut them into slices and stir in. Let it steep for another 2 minutes.
5. Arrange and serve immediately on top of the rice.
6. The thickness of the sauce is determined by the curry content, the amount of bananas and the amount of pineapple juice, so everyone can make it how they like it best. The dish is of course not typically Asian, but sweet, spicy and tasty.