Roasted Turkey with Spicy Coconut Milk and Lemon Grass Sauce

If you have been looking around for a fresh turkeyand garlic so that you get a fine paste.  If you are
recipe, here is a special turkey recipe with easternnot used to spicy food, reduce the amount of chilies
flavor.  Note that the ingredients listed here is forso that you will have a milder taste.  Pound ginger,
one kilogram of turkey, so if you want to use moregalangal and lemon grass separately a few times, just
than a kilogram of turkey, be sure to multiply theenough to let their flavor blend with the sauce when
ingredients proportional to the actual weight.they are cooked.  Moreover, you can easily remove
Ingredients:these rather coarse ingredients when the sauce is
1 kg of fresh turkey – cut into medium piecesserved.
(serves 4).3. Heat the oil in a pot or deep pan (big enough to let
Ingredients for sauce:the turkey in later) and stir fry the paste. Use
5 sticks of lemon grassmedium heat and stir the paste carefully until you get
80 gm of dried chilia nice aroma.  Add in coconut milk, ginger, galangal,
8 pieces of shallotslemon grass, tamarind, and a little bit of salt and
2 pieces of onionssugar.  Let it be a little low on salt and sugar as we
3 cloves of garlicwill simmer this sauce later to make it thicker. And in
1 inch of gingerturkey pieces and simmer under low heat until the
1 inch of galangalturkey is half-cooked.
300 ml of fresh coconut milk4. Remove the half-cooked turkey.  Continue to
1 teaspoonful of tamarindsimmer the sauce until it is thicker.  Add salt and
Oil to stir frysugar to taste (where necessary).
Salt and sugar to taste5. Roast the half-cooked turkey. Turn and smother
Preparation:with the sauce every now and then (while roasting)
1. Clean the turkey then put it aside.until it is fully cooked and golden brown.
2. Remove the skin and clean the ingredients for6. Place the turkey on a plate and pour the sauce to
sauce.  Blend together dried chilies, shallots, onionserve.