Turkey Goulash in Wok with Curry Cauliflower Rice

Wash the turkey breast fillet, pat dry with kitchen paper and cut into cubes (approx. 1.5 - 2 cm). Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and finely dice. Peel and dice shallot. Clean and wash the peppers and cut into small diamonds. Marinate the turkey breast fillet cubes with, garlic clove cubes, ginger cubes, chili pepper cubes, 1 tbsp sunflower oil, 1 tbsp sweet soy sauce, 1 tbsp cherry, 2 big pinches of coarse sea salt from the mill and 2 big pinches of colored pepper from the mill for about 45 minutes. Heat sunflower oil (1 tbsp) in the wok, fry the turkey breast fillet cubes vigorously in it / stir-fry and slide to the edge of the wok. Add the shallot cubes and paprika diamonds and stir-fry / stir-fry. With sweet paprika (1 teaspoon), mild curry powder (1 teaspoon), sambal oelek (½ teaspoon), cinnamon (½ teaspoon), 1 star anise, coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches ) season, deglaze / pour in the chicken stock (200 ml) and cover and simmer / boil for about 30 minutes. For the last approx. 5 minutes at high heat, reduce / let the liquid evaporate. Stir it again and again so that the goulash doesn't burn. Clean the cauliflower, cut into florets (approx. 400 g), grate the florets on a coarse kitchen grater. Bring water with mild curry powder (1 teaspoon) and salt (1 teaspoon) to a boil in a large saucepan, add the grated cauliflower, let it boil for about 3 minutes and drain through a fine kitchen sieve. Press the curry cauliflower rice into a cup and turn it onto the two plates. Add the turkey goulash in a wok (all around) and serve garnished with basil.