Turkey escalope with pineapple and coconut-curry-rice

Ingredients

Directions

1. 1

   Clean and wash spring onions and cut 1 of them into very fine rolls. Cut the remaining spring onions into pieces of about 2 cm.

2. 2

   Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Steam onion and garlic for about 5 minutes. After about 3 minutes, stir in rice and 1 tbsp. curry. Deglaze with 220 ml water, add coconut milk.

3. 3

   Season with salt, bring to the boil, cover and allow to swell at low heat for about 20 minutes.

4. 4

   Wash the meat, dab dry and season with salt. Heat 4 tablespoons of oil in a frying pan in portions and fry the escalopes in it one after the other, turning them for about 5 minutes.

5. 5

   In the meantime, put the pineapple in a sieve, collect the juice and quarter the slices. Peel the ginger. Clean the chilli, cut lengthwise, remove seeds and wash. Chop ginger and chilli finely.

6. 6

   Remove meat from the pan and keep warm in a hot oven (approx. 50 °C). Briefly sauté the ginger, chilli, pineapple and the spring onion pieces in the hot frying fat. Deglaze with pineapple juice, bring to the boil and simmer for about 3 minutes.

7. 7

   Season with salt. Stir starch and 3 tablespoons of cold water until smooth, stir into the sauce, bring to the boil and simmer for about 1 minute. Arrange coconut rice with cutlets and pineapple sauce. Sprinkle with the spring onion rings and dust with 1 pinch of curry powder.