Coconut Turkey with Peanut Sauce
Ingredients
- For the sauce
- 4 shallots
- 1 clove garlic cloves
- 30 grams ginger (fresh)
- 1 stalk Lemongrass
- 5 Tbsps Peanut oil
- 1 tsp green Curry paste (smoothed)
- 50 milliliters Oyster sauce
- 50 milliliters Teriyaki sauce
- 400 milliliters Coconut cream
- 4 Tbsps cilantro (fresh, chopped)
- 2 Lemon leaves
- 4 Tbsps Thai basil (chopped)
- 80 grams Peanut butter
- salt
- peppers
- For the turkey
- 600 grams turkey breasts
- 2 eggs
- 100 grams Pastry flour
- 60 grams Corn flakes
- 40 grams Shredded coconut
- 300 grams Butter cheese
- 200 grams clarified butter
- salt
- peppers
- For the garnish
- Thai basil
- 2 Lemon leaves
Preparation steps
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.
Remove turkey from oven and plate. Drizzle with sauce, garnish with Thai basil and lime leaves and serve.
