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Pineapple turkey breast curry

Pineapple turkey breast curry

Preparation time:
10 min
Difficulty level:

Nutritional values:

71 g
22 g
20 g


Olive oilOlive oil 1 Tablespoon
Cornstarch, sauce thickenerCornstarch, sauce thickener 1 Tablespoon
Onion (fresh)Onion (fresh)½ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Curry powderCurry powder 1 Pinch(s)
Coconut milk (canned, creamy)Coconut milk (canned, creamy) 70 ml
Vegetable brothVegetable broth 1 Tablespoon
Rice (raw)Rice (raw) 50 g
Pineapple (in its own juice, canned)Pineapple (in its own juice, canned) 120 g
Turkey breast fillet (organic quality)Turkey breast fillet (organic quality) 70 g


Step 1:
Cook rice in a pot or with a rice stove. Fill small pot with rice. Add two parts water (example: 50g rice = 100ml water). Briefly bring to a boil and then reduce directly to low heat. Simmer gently without a lid until the water has evaporated.
Step 2:
Cut the onion and the puffed breast into small pieces. Sauté in oil over mild heat for 5 minutes. Mix with curry and continue cooking briefly.
Step 3:
Dissolve the broth in 20ml of water and add. Fill up with the coconut milk. Add cornstarch and let simmer briefly. Add the pineapple cut into pieces. Season to taste with salt, pepper and a good dash of pineapple juice.

Macronutrient distribution:

The recipe Pineapple turkey breast curry is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
Rice stove
Rice stove
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