Mix the sliced turkey breast with the ingredients for the marinade (oil, chilli, honey and soy sauce), let it steep for 1 hour, or half a day if you like.
Put 1 tablespoon of neutral oil in the pan, gently fry the turkey breast, then lightly fry the onions, paprika strips and bamboo shoots, add the curry paste and fry lightly, deglaze with the coconut milk. Then add the lime leaves, lemongrass and tamarind paste and let everything simmer gently for about 10 minutes. If too thick, pour in some broth and season to taste at the end.