Very Easy Thai Turkey and Coconut Curry
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 265.1
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 525.5 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 5.7 g
- Protein: 31.7 g
IntroductionAdapting the recipe from the Hairy Dieters to use turkey breast steaks instead of chicken. Adapting the recipe from the Hairy Dieters to use turkey breast steaks instead of chicken.
1 tbsp oil
500g turkey breast steaks, cut into thin slices
1 large red pepper, deseeded and cut into thin strips
1 large yellow pepper, deseeded and cut into thin strips
400ml can of half fat coconut milk
250ml water (plus 2 tbsp)
2 heaped tbsp Thai curry paste, green OR red
6 kaffir lime leaves, dried or fresh
4 tsp thai fish sauce
1 tsp caster sugar
150g mangetout, trimmed
small handful fresh coriander, roughly torn
small handful fresh basil, roughly torn
Serve this curry with jasmine rice or basmati rice. Aim to cook no more than 50g raw weight per person. Press the freshly boiled rice into a 200ml pudding basin that you've oiled lightly and lined with cling film, then turn out into your serving bowls, before adding the curry on top. You only need one basin as you can reuse it to mould each portion.
Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2tbsp water and stir into the pan. Cook for another 2-3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently. Serve the curry in deep bowls, scattered with fresh coriander and basil.
Serving Size: Makes 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.