A high-protein Thai curry with turkey breast, assorted vegetables, pineapple, and a creamy coconut base, finished with fresh coriander.
Sear all of the turkey breast fillet in coconut fat over high heat.
Cut all of the vegetables and pineapple as desired and add them to the pan.
Briefly sauté all of the curry paste as well.
Deglaze with all of the coconut milk, coconut drink, fish sauce, and some of the pineapple juice, then simmer for 10 minutes.
Mix a little of the sauce with all of the starch for thickening and pour it back into the pan, bring to a boil again until everything is thickened.
Season with salt and garnish with fresh coriander as desired.
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