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Ingredients
Thai-Style Roast Turkey Breast with Pineapple and Tomatoes
- Ingredients
- 1 kilogram turkey breasts
- 2 garlic cloves
- 1 Tbsp freshly grated ginger
- 4 Tbsps sesame oil
- 250 milliliters Chicken broth
- 4 Lime leaves
- 1 Tbsp yellow Curry paste
- 250 milliliters Coconut milk (unsweetened)
- Fish sauce
- 1 chili pepper
- 250 grams Cherry tomatoes
- 250 grams Pineapple
- 2 Tbsps freshly cut Thai basil
Preheat the oven to 160°C (approximately 325°F).
Rinse the turkey breast, pat dry and make a lengthwise cut to split the breast without separating the 2 halves. Peel the garlic, finely chop and mix with the ginger and 2 tablespoons oil. Brush the inside of the turkey breast with the ginger mixture, roll the turkey breast up and tie with kitchen twine. Season with salt and pepper. Heat the remaining oil in a roasting pan and sauté the turkey until browned all over. Deglaze with a little chicken broth. Add the kaffir lime leaves to the pan. Stir together the curry paste, coconut milk and 2 tablespoons fish sauce and spoon the mixture over the turkey. Roast, occasionally basting with the pan juices until the turkey is cooked through 60-70 minutes.
Meanwhile, rinse the chile pepper and cut into thin strips. Rinse the tomatoes and cut both the tomatoes and the pineapple into large cubes. Add to the roasting pan during the last 10 minutes of cooking. Sprinkle the roast with chile pepper and basil. Remove the kitchen twine, slice the roast and season the sauce to taste with the fish sauce and salt. Serve the sauce with the roast.