Curry strips with wild rice

Ingredients for 4 servings:

• ½ pineapple (or 1 can pineapple pieces)
• 1 can of tangerine(s)
• 250 g sugar snap peas
• 1 can coconut milk
• 3 tbsp curry powder (various types)
• 4 servings of rice (wild rice)
• 500 g turkey breast (alternatively chicken breast)
• 1 carrot(s)
• Salt and pepper, white
• Garlic powder (or fresh garlic)
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the pineapple, remove the core, and cut the flesh into pieces. Cut the carrots into thin strips. Prepare the rice according to the package instructions. Heat the curry powder in a non-stick frying pan until fragrant, then deglaze with the coconut milk and simmer the sauce over low heat. Meanwhile, cut the turkey breast into strips and fry briefly in hot oil. Do not overcook the meat, or it will become dry. Remove from the pan and set aside. When the rice is cooked, add the snow peas to the sauce and cook briefly. Then add the pineapple. Season the sauce with pepper, salt, and garlic and simmer briefly. Then add the turkey strips, mandarin oranges, and carrots and heat everything up just briefly. Serve the rice with the curry strips.