Turkey escalope with pineapple and coconut-curry-rice

Name: Turkey escalope with pineapple and coconut-curry-rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar Spring onions; 1 Onion; 1 Garlic clove; 5 TABLESPOONS Oil; 200 g Basmati rice; 7-10 Tbsp Curry; 7-10 Tbsp Salt; 1 can(s) (165 ml) Coconut milk (unsweetened); 4 Turkey escalope (approx. 180 g each); 1 can(s) (446 ml) Pineapple Slices; 1 piece(s) (approx. 10 g) Ginger; 1 red chilli pepper; 2 TEASPOONS Cornstarch

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar Spring onions
1 Onion
1 Garlic clove
5 TABLESPOONS Oil
200 g Basmati rice
7-10 Tbsp Curry
7-10 Tbsp Salt
1 can(s) (165 ml) Coconut milk (unsweetened)
4 Turkey escalope (approx. 180 g each)
1 can(s) (446 ml) Pineapple Slices
1 piece(s) (approx. 10 g) Ginger
1 red chilli pepper
2 TEASPOONS Cornstarch

Directions

1
Clean and wash spring onions and cut 1 of them into very fine rolls. Cut the remaining spring onions into pieces of about 2 cm.
2
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Steam onion and garlic for about 5 minutes. After about 3 minutes, stir in rice and 1 tbsp. curry. Deglaze with 220 ml water, add coconut milk.
3
Season with salt, bring to the boil, cover and allow to swell at low heat for about 20 minutes.
4
Wash the meat, dab dry and season with salt. Heat 4 tablespoons of oil in a frying pan in portions and fry the escalopes in it one after the other, turning them for about 5 minutes.
5
In the meantime, put the pineapple in a sieve, collect the juice and quarter the slices. Peel the ginger. Clean the chilli, cut lengthwise, remove seeds and wash. Chop ginger and chilli finely.
6
Remove meat from the pan and keep warm in a hot oven (approx. 50 °C). Briefly sauté the ginger, chilli, pineapple and the spring onion pieces in the hot frying fat. Deglaze with pineapple juice, bring to the boil and simmer for about 3 minutes.
7
Season with salt. Stir starch and 3 tablespoons of cold water until smooth, stir into the sauce, bring to the boil and simmer for about 1 minute. Arrange coconut rice with cutlets and pineapple sauce. Sprinkle with the spring onion rings and dust with 1 pinch of curry powder.