Turkey Roulade in Green Curry Coconut Sauce

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.

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Add spinach.

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Cook for about 5 minutes until spinach is wilted.

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Spread out turkey breast cutlets on a cutting board.  Pound thin if not thin enough.

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Spread spinach, onion and garlic mixture over top.

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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.

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Brown in olive oil on both sides.

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Meanwhile, in a small bowl, mix together green curry paste and coconut milk.

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Pour over top of the roulades.

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Bake in a 375 degree oven for about 15-20 minutes, until the turkey is cooked through.

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Slice and serve.

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Recipe:

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.

Enjoy!

Caroline