I’ve been on a big curry kick lately. I find if I want KB to eat something, all I have to do is put it in a curry sauce and he will gobble it right up! So of course in keeping with my random theme from yesterday, I have another random meal for you. In this case, I had some turkey breast cutlets (thin cut) and a bag of spinach. I decided to make a turkey breast roulade with the spinach and some onions and garlic and then simmer it in a green curry coconut sauce. The benefits of making a green curry coconut sauce is that it’s pretty basic ingredients (Thai green curry paste) and a can of coconut milk. Two ingredients I always happen to have on hand. And it’s fast. Whisk the two together and voila! You can put anything in the sauce, and my normal go-to is cut up chicken breast and onions and bell peppers. But for this recipe, I decided to go out on a limb and make a roulade (rolled meat)
Start by sauteing onions and garlic in olive oil.
Cook for about 5 minutes until spinach is wilted.
Spread out turkey breast cutlets on a cutting board. Pound thin if not thin enough.
Spread spinach, onion and garlic mixture over top.
You could add sliced or shredded cheese here, but I was trying to keep it clean. Roll it up and hold it together with a toothpick.
Brown in olive oil on both sides.
Meanwhile, in a small bowl, mix together green curry paste and coconut milk.
Pour over top of the roulades.
Bake in a 375 degree oven for about 15-20 minutes, until the turkey is cooked through.
Slice and serve.
1 1/2 lbs turkey breast cutlets, pounded thin
1 medium onion, diced
3 cloves garlic, minced
2 Tablespoons olive oil
1 – 10 oz bag of baby spinach
2 Tablespoons green curry paste
1 – 14 oz can of coconut milk
In a medium frying pan, saute the onions and garlic. Add the bag of spinach and cook for about 5 minutes until it wilts. Lay out the turkey breast cutlets on a cutting board. Pound thin if not thin enough. Spread the spinach mixture over the top of the cutlets. Roll up and secure with a toothpick. Brown in an oven proof frying pan on both sides. Meanwhile, mix together the curry paste and coconut milk. Pour over the top of the turkey cutlets. Place in a 375 degree oven for about 15-20 minutes until the turkey is cooked through. Slice and serve.