Exotic Rice Dish with Bananas

To prepare the marinade, mix all the ingredients, mix with the meat and leave it in the icebox with the lid closed for min. 30 min.

Separate the onions from the peel, chop into strips. Drain pineapple slices and bamboo shoots, chop pineapple into pieces.

Cook the long grain rice in 3 times the amount of water with a little bit of salt for 10-150 minutes.

Cut the peel of the lemons into small pieces, cut them into fine strips, squeeze out the juice. Pit the peperoncino, cut into fine strips. Separate ginger from peel, cut into small slices.

Remove peel from bananas, cut in half lengthwise, then cut diagonally into 3 cm long pieces and turn them in cane sugar to the other side. Fry bananas in hot butter until golden brown on both sides, remove, keep warm.

Remove the meat from the marinade, let it drain properly, brown it briefly in the wok or in a large frying pan in the oil while turning, remove.

Sauté onions in stock for a few minutes. Add bamboo shoots, pineapple, ginger and peperoncini, steam briefly, add juice and lemon peel, then extinguish with coconut milk and season with curry paste, soy sauce and possibly salt, bring to a boil. Add meat and warm through briefly. Offer meat, fried bananas on top, sprinkle with chopped Peterli or alternatively coriander, the long-grain rice for this on the

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