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🍽️ Thai-style Turkey Breast with Pineapple and Tomatoes

597 kcal · 30 min · 4 servings

Thai-style Turkey Breast with Pineapple and Tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 160 degrees Celsius using the top and bottom heat setting.
  2. 2. Rinse the turkey breast thoroughly and pat it dry with a kitchen towel.
  3. 3. Slice the breast lengthwise, but do not cut all the way through, to open it up.
  4. 4. Peel the garlic and chop it finely.
  5. 5. Mix the chopped garlic with the ginger and two tablespoons of oil.
  6. 6. Brush the inside of the sliced breast with this garlic-ginger mixture.
  7. 7. Roll the breast back up.
  8. 8. Tie the meat firmly with kitchen twine to keep its shape.
  9. 9. Season the breast all over with salt and pepper.
  10. 10. Sear the meat all over in a casserole dish with the remaining oil.
  11. 11. Deglaze the meat with a little poultry broth.
  12. 12. Add the kaffir lime leaves to the casserole dish.
  13. 13. Mix the curry paste with the coconut milk and two tablespoons of fish sauce.
  14. 14. Stir this sauce into the roasting juices in the casserole dish.
  15. 15. Place the casserole dish in the oven and let the meat cook for 60 to 70 minutes.
  16. 16. Occasionally pour the sauce from the casserole dish over the meat.
  17. 17. Wash the chili pepper and remove the seeds.
  18. 18. Slice the chili pepper into thin strips.
  19. 19. Wash the tomatoes.
  20. 20. Cut the pineapple into coarse cubes.
  21. 21. Distribute the tomatoes around the meat in the casserole dish during the last 10 minutes of cooking time.
  22. 22. Sprinkle the roast with the chili strips and fresh basil.
  23. 23. Remove the kitchen twine from the roast.
  24. 24. Season the sauce with the remaining fish sauce and salt.

Nutrition per serving