Turkey breast in Gado – Gado sauce

Ingredients for 6 servings:

• 1 kg turkey breast
• 1 piece(s) galangal or ginger (about 10 g)
• 200 ml coconut milk (can)
• 1 tsp coriander, ground
• 1 tsp cumin (cumin)
• 1 tbsp lime juice
• 150 g peanuts, roasted, salted (or peanut butter)
• 400 ml coconut milk (can)
• 2 tsp curry paste, red (Caution! Very hot!), heaped
• 2 tsp brown sugar, heaped
• 1 tbsp lime juice
• 2 tbsp fish sauce, alternatively soy sauce
• possibly garlic, crushed, to taste
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Indonesian inspired

Peel the galangal/ginger and finely dice or grate. Mix the coconut milk with the galangal/ginger, coriander, cumin, and lime juice. Brush the meat all over with the marinade and pour the remaining marinade over it. Marinate for at least 1 hour in the refrigerator. Remove from the marinade, let it drain slightly, season all over with salt and pepper, and wrap it in aluminum foil on a baking tray in the oven at 200°C for about 50 minutes. Then let the meat rest in the foil for about 10 minutes (pour the resulting juices into the sauce as described below). Cut into thin slices, arrange on a platter, drizzle with the peanut sauce, or serve the sauce on the side. For the peanut sauce: Finely chop the peanuts (or use peanut butter). Mix with the coconut milk, curry paste, sugar, lime juice, and fish sauce and bring to a boil. Pour in the juices from the meat in the foil. Simmer for about 15 minutes, stirring frequently, until a creamy sauce forms. Serve the meat immediately with the peanut sauce. Tip: If you don’t like the peanut sauce too spicy, use less red curry paste. Serve with basmati rice and steamed mixed vegetables.