Curry meat with banana

Ingredients for 2 servings:

• 300 g turkey or other poultry meat
• ½ onion(s) or leek
• 2 bananas
• 250 g rice (preferably nutty brown rice)
• 1 can coconut milk or cream or cream-milk mixture
• ½ can pineapple, chopped, with juice
• 3 tbsp curry powder
• 4 cloves garlic
• salt and pepper
• chili powder or fresh chili peppers, if required
• Five-spice powder or gingerbread spice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

quick student kitchen

Cook rice according to the package instructions. Cut the meat into bite-sized pieces. Peel and finely chop the onions and garlic. In a pan, fry the finely chopped onion and the meat in a little oil. Sprinkle with five-spice powder. Immediately deglaze with a little pineapple juice and let it reduce slightly. Now pour in the coconut milk and add the finely chopped garlic. Let it steep, then add the pineapple pieces. Season and stir in plenty of curry powder until it tastes noticeably like curry and the coconut milk thickens slightly. If you like it spicy—like me—add the orange Thai curry powder and a little more chili. Finally, peel and slice the sliced ​​bananas, then stir in. Let them steep for about 2 more minutes. Immediately arrange on top of the rice and serve. The thickness of the sauce depends on the curry content, the amount of bananas, and the amount of pineapple juice, so everyone can make it their own. The dish isn’t typically Asian, of course, but it’s sweet, spicy, and delicious.