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Ingredients
Thai Roast Turkey with Pineapple and Tomatoes
- Ingredients
- 1 ⅕ kilograms turkey breasts
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 600 milliliters Coconut milk
- 2 Tbsps Fish sauce
- 2 Tbsps Lime juice
- 1 Tbsp Red Curry paste
- 1 Tbsp Palm sugar
- 250 grams Cherry tomatoes
- 1 fresh Pineapple
- 3 sprigs Thai basil
- 1 Red chili pepper
Preheat the oven to 180°C (approximately 350°F). Rinse the turkey breast, pat dry and rub with salt and pepper all around. In a roasting pan, heat the oil on the stovetop and fry the turkey on all sides until golden brown. Mix the coconut milk with the fish sauce, lime juice, curry paste and sugar and pour over the turkey breast. Cook in the oven for 60-90 minutes covered. Meanwhile, rinse the tomatoes, blanch and peel.
Peel the pineapple and cut into quarters. Remove the stalk and cut into bite size pieces. After an hour of cooking, add the tomatoes and pineapple to the turkey, Rinse the basil, shake dry, remove the stems and cut the leaves into fine strips. Rinse the peppers, remove the seeds and cut the flesh into strips. Cut the finished turkey into slices, arrange them on a plate with the tomatoes and pineapple and serve garnished with basil and peppers.
(Percentage of daily recommendation)
| Calorie | 869 cal. | (41 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.3 g | (21 %) |