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.
1
Slice the leek.
- Leek: 15 g
2
Clean and crush the garlic with a chef's knife.
- 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.
- Olive oil: 1 tablespoon
- Garlic: 2 cloves
4
To salt.
- 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.
- Leek: 15 g
7
Add coconut milk after 2 minutes.
- Coconut milk: 100 ml
8
Add the pepper mix.
- Ground pepper blend: 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.
