Thai Turkey Roast with Pineapple and Tomatoes

Ingredients

• 1.2 kg turkey breast fillet
• Salt
• pepper (ground)
• 2 tbsp Vegetable oil
• 600 ml Coconut Milk
• 2 tbsp fish sauce
• 2 tbsp Lime juice
• 1 tbsp red curry paste
• 1 tbsp palm sugar
• 250 g Cherry Tomatoes
• 1 fresh pineapple
• 3 stalks Thai basil
• 1 red chili pepper

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Wash, pat dry, and season the turkey breast with salt and pepper all around. In a roasting pan, heat oil and brown the turkey on all sides. Mix coconut milk, fish sauce, lime juice, curry paste, and sugar; pour over the turkey. Bake covered for 1–1½ hours.

2. 2.

   Meanwhile, wash, blanch, cool, and peel the tomatoes. Peel, quarter, core, and cut pineapple into bite-sized pieces. After an hour of cooking, add tomatoes and pineapple to the roast and simmer together. Wash basil, shake dry, pluck leaves, and slice finely. Slice chili, deseed, and cut into strips. Slice the finished roast, arrange on a bed of tomatoes and pineapple, and garnish with basil and chili strips.