John Myers
Ingredients for 4 servings:
- 400 g turkey breast or chicken breast
- 1 gr. can/n coconut milk
- 1 chili pepper(s) (red), pitted, cut into strips
- 1 tbsp sambal oelek
- 2 garlic cloves, chopped
- 1 piece(s) ginger, chopped
- 1 tbsp lemongrass, chopped
- 2 tbsp crème fraîche
- 2 tbsp lime juice
- oil
- Salt
- pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Cut the turkey meat into 8 cutlets, flatten them, season with salt and pepper, and spread a thin layer of sambal oélek. Roll them up and secure with toothpicks. Brown the rolls all over over high heat. Add the garlic, ginger, lemongrass, and chilies and fry briefly. Deglaze with coconut milk, stir in the crème fraîche, and simmer uncovered for about 10 minutes, turning the rolls several times. Season the coconut sauce with lime juice, salt, and pepper to taste. Remove the wooden skewers from the turkey rolls and serve the meat, sliced decoratively. (Wild) rice goes very well with this. Feel free to experiment with the spices; the amount can be adjusted according to taste; you can hardly go wrong. Personally, I like it spicier and add some chili or hot pepper strips at the end, which also look very decorative in the white sauce.
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