Tom's fruity spicy curry with turkey

Ingredients for 4 servings:

• 1 kg turkey breast
• 1 stalk(s) leek
• 1 can pineapple, unsweetened
• 1 can of corn
• 2 apples, sour
• 1 small can of curry paste, mild, medium, or hot as desired
• 1 can coconut milk
• 3 tsp, heaped curry powder
• turmeric
• some ginger, depending on the spiciness
• 100 g chili pepper(s) (Thai)
• 1 dash of sesame oil
• Butter, for frying
• some cornstarch or similar to thicken the sauce
• some saffron
• 100 ml dry white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Dice the turkey breast or cut it into strips and sear it in a hot pan with sesame oil until browned. Remove the meat from the pan. Add butter to the same pan, add the leek, cut into 3-5 cm long and 1-2 cm wide slices, and sauté over medium heat, stirring frequently. Add the curry paste, finely chopped ginger, and turmeric, and fry for 2-3 minutes, stirring to prevent burning. Then add the corn, the pineapple cut into bite-sized pieces, and the apples. Deglaze with white wine, add a little curry powder, and add the finely chopped Thai chilies. Add the coconut milk and meat. Cook everything over medium heat for 15-20 minutes. Garnish with a sprinkle of saffron. A dry white wine goes best with this dish, and Chinese or Japanese rice as a side dish.