4 People
A package of AIA Turkey Breast Chunks
200 ml of coconut milk
2 tablespoons of turmeric powder
6 small non-spicy peppers (yellow and red)
2 zucchini
A clove of garlic
A sprig of rosemary
3 chives
A tablespoon of black sesame
Seed oil for frying
150 ml of cold sparkling water
150 g of rice flour
Extra virgin olive oil


Street food and Asian cuisine meet in a dish that is a real triumph of taste: the parchment with vegetable tempura and turkey strips with turmeric.

This is a truly exquisite and original recipe that you can have fun preparing for a themed evening, a cocktail party with friends or a dinner on the terrace (or in the garden) in company. In this recipe, the chunks of AIA turkey breast are marinated in coconut milk, making them even more tender in their enveloping sauce. The vegetable tempura, on the other hand, is crunchy and light, perfect to accompany the spicy flavor of the meat.

Here is the complete recipe!



Put the AIA Turkey Breast Chunks in a bowl, add the coconut milk, turmeric, a grind of pepper and a pinch of salt.
Marinate the turkey for 30 minutes.


In the meantime, clean the peppers, remove the seeds and internal white filaments and cut them into rings or sticks.
Wash the zucchini, trim them and remove the internal pulp, then cut them into rings.


Prepare the batter for the tempura by combining in a bowl (previously cooled in the freezer for 10 minutes) the iced water and the flour.
Stir the batter with wooden chopsticks and don't worry if it turns out to be lumpy. Dip the vegetables in the batter and fry them a little at a time, until the batter is puffy and crispy. Drain the vegetables from the oil and place them on absorbent paper before transferring them to the cone.


In a non-stick pan, heat a drizzle of oil and sauté a clove of garlic and a sprig of rosemary. Add the turkey, after having carefully drained it from the marinade.


Brown the AIA Turkey Breast Chunks for a few minutes, then add the marinade and let it reduce.

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