Turkey roulade in coconut curry sauce

roulé de volaille Crème d'Isigny


4 people


10 minutes


20 minutes



4 thin-cut turkey breast steaks

8 bacon strips

12 baby spinach leaves

Salt and pepper

Olive oil

Cling film

Coconut curry sauce ingredients

1 finely chopped onion

150 ml Isigny PDO Cream

100 ml coconut milk

50 ml cider vinegar

2 pinches curry powder

1 pinch salt

1 pinch pepper 

Olive oil


Lay the four turkey breast steaks out on your worktop.

Place the bacon strips on top, then the baby spinach leaves.

Roll each in cling film and seal the ends.

Boil for 5 minutes in a pot of water.

Remove from the pot, unwrap the cling film and brown the roulades in a frying pan with a dash of olive oil.

Cut the roulades into 1 cm-thick slices.

Method – Sauce

Heat olive oil in a pot and brown the chopped onion.

After 5 minutes, deglaze with cider vinegar.

Add the coconut milk, crème fraîche and curry powder.

Leave to reduce to a creamy consistency.
Adjust the seasoning and serve the coconut curry sauce with the turkey roulade.
Plate the dish and decorate with a few coconut shavings and a pinch of curry powder.