Turkey Breast with Lychees

Cut the meat into strips across the grain. Wash the spring onions and cut into strips. Peel the banana, cut it into pieces and cut in half. Heat the oil in a pan (or wok) and fry the meat on all sides. Remove the meat from the pan and set aside. Sauté the spring onions in the pan, stir in the curry orange juice and coconut milk and bring the sauce to the boil. Add the banana, lischis and pieces of turkey and heat while stirring. Season with salt and cayenne pepper and serve sprinkled with coriander.