Coconut Turkey with Peanut Sauce

For the sauce: Peel and mince shallots and ginger. Peel and press garlic. Heat oil in a pan and add shallots, ginger, garlic and lemongrass. Add curry paste and cook briefly. Deglaze with soy sauce and oyster sauce. Add coconut cream and cook for 5 minutes. Stir in herbs and spices and cook for another 10 minutes. Remove lime leaves and lemongrass. Rinse lime leaves nd set aside for decoration. Add peanut butter to sauce and stir well with an immersion blender.

For the turkey: Cut turkey breast against the grain into 4 steaks. Season with salt and pepper. Beat eggs. Grate cheese finely and combine cheese and corn flakes in a freezer bag. Crumble with a rolling pin. Add grated coconut. Dredge turkey in flour, then dip into eggs and coat with cheese mixture. Press breading onto turkey. Heat butter in a pan and cook turkey until golden borwn on both sides. Remove and drain on paper towels. Sprinkle turkey with remaining cheese and place on a baking sheet. Roast in an oven preheated to 225°C (approximately 425°F) for 5-10 minutes.