Turkey Curry with coconut and lime
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Turkey breast cut into 1" pieces2 stalks lemongrass (in herb section)green curry paste (or red)Garlic, finely choppedOne large leek - slice 1/2" (or 1/2 large sweet onion)Red bell pepper - 1 to 2 sliced 1/2"chili pepper, 1/2 tsp to 2 tspCoconut oil for fryingCream of Coconut, reduce amount substitute with water for lower caloriesLime zest: a must, adds beautiful flavor (or lemon)
Crush rough part of lemongrass with broad side of knife.
Cut turkey into coarse pieces. Gently heat coconut oil in fry pan with high edges. Fry lemongrass and curry. Add turkey and sauté over medium heat until pieces are golden. Salt and pepper. Remove turkey when done and add sliced leek and bell pepper and finely chopped garlic. Cook until al dente, add turkey back. Remove lemon grass and add coconut crème, cook 10-15 minutes until flavors come together. Serve over cauliflower rice.
Serving Size: Makes large bowl to split 4 ways
Number of Servings: 4
Recipe submitted by SparkPeople user ANTBJ2010.
Cut turkey into coarse pieces. Gently heat coconut oil in fry pan with high edges. Fry lemongrass and curry. Add turkey and sauté over medium heat until pieces are golden. Salt and pepper. Remove turkey when done and add sliced leek and bell pepper and finely chopped garlic. Cook until al dente, add turkey back. Remove lemon grass and add coconut crème, cook 10-15 minutes until flavors come together. Serve over cauliflower rice.
Serving Size: Makes large bowl to split 4 ways
Number of Servings: 4
Recipe submitted by SparkPeople user ANTBJ2010.
Nutritional Info Amount Per Serving
- Calories: 964.3
- Total Fat: 25.4 g
- Cholesterol: 241.8 mg
- Sodium: 676.4 mg
- Total Carbs: 75.6 g
- Dietary Fiber: 2.5 g
- Protein: 97.0 g
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