| 2 tbsp | curry paste |
| 800 g | carrots |
| 800 g | turkey breasts |
| 300 g | pineapples |
| 1 clove | garlic |
| 20 g | ginger |
| 3 tsp | olive oil |
| 3 tsp | curry powder |
| 3 tsp | chili powder |
| 600 ml | coconut milk |
| 20 g | cilantro |
| salt | |
| pepper |
Pat turkey breast dry with paper towels, then cut into strips or small chunks. Slice carrots or use a spiralizer to make carrot spaghetti. Set some sliced carrot aside for serving. Cut pineapple into bite-sized pieces and finely chop garlic and ginger.
Heat olive oil in a large pot. Add garlic, ginger, curry powder, chili powder, and curry paste and fry until fragrant.
Add carrots and fry for several minutes before adding turkey breast. Fry until browned on all sides, then add coconut milk and stir to make sure all the spices and the curry paste are combined. Add pineapple and let the stew simmer on medium heat for approx. 10 min.
In the meantime pluck cilantro leaves from the sprig and set aside. Season the stew with salt, pepper, and more chili powder to taste. If desired, add a handful of cilantro leaves to the stew, or simply serve on the side. Enjoy!
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