Turkey fillet in coconut milk

2 servings

20 minutes

Turkey fillet in coconut milk is an exquisite dish of Pan-Asian cuisine that combines the tenderness of meat with an exotic flavor. The origins of this recipe lie in the traditions of Eastern chefs, where coconut milk is used to add softness and depth of flavor. The light sweetness of coconut harmoniously complements the tender turkey fillet, while aromatic garlic and a mix of peppers add spiciness. Leeks add a subtle caramel note, creating a rich palette of flavors. This dish is perfect for special dinners and gatherings with friends, pairing well with rice or vegetables. It surprises with its simplicity in preparation but reveals a complex gastronomic experience that satisfies even the most demanding gourmets.

Energy value per serving

• Calories: 347.7
• Proteins: 40g
• Fats: 18.9g
• Carbohydrates: 4.4g

Ingredients

• Turkey breast fillet: 400 g
• Coconut milk: 100 ml
• Sea salt: to taste
• Ground pepper mix: to taste
• Garlic: 2 clove
• Leek: 15 g
• Olive oil: 1 tbsp

Cooking steps

1. Slice the leek.

   Required ingredients:

   • Leek: 15 g

2. Clean and crush the garlic with a chef's knife.

   Required ingredients:

   • Garlic: 2 cloves

3. Heat oil with garlic in a pan. Once the garlic is browned on both sides, remove it. Place the sliced medallions in the pan. Fry for 3 minutes.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Garlic: 2 cloves

4. To salt.

   Required ingredients:

   • Sea salt:  to taste

5. Flip and fry for another 2-3 minutes.

6. Place the leek in the pan. Reduce the heat to medium.

   Required ingredients:

   • Leek: 15 g

7. Add coconut milk after 2 minutes.

   Required ingredients:

   • Coconut milk: 100 ml

8. Add the pepper mix.

   Required ingredients:

   • Ground pepper mix:  to taste

9. Cover with a lid and simmer for another 5 minutes.

10. Place the cooked fillet on a plate and top it with fried onions.

11. Garnish with greens and serve.