Cambodian Turkey Curry

MACROS Per Serving (Serves 4): 472kcal, C43g, F11g, P51g (Macros may vary on different brands) Also includes 125g

Tilda Brown Basmati Microwave Rice

Prep: 15 min

Cook: 30 min

Ingredients:

For the Paste:

20g Ginger

20g garlic

6 Lemon Grass stalks

1 tbsp Apple Cider or White Wine Vinegar or Rice Vinegar

1 tbsp Lime Juice

½ tsp salt

1 red chilli deseeded & chopped

½ tsp ground turmeric

2 red onions

Curry:

1 tsp coconut oil (extra virgin olive oil is fine too)

790g Turkey Breast Chopped

200ml Chicken Stock

200ml Light Coconut Milk

1 tsp sugar/sweetener

Handful chopped beans

Method:

1. Make the curry paste by blitzing all the paste ingredients in a blender until you have a smooth consistency. Set aside

2.Heat the coconut oil in a pan on a high heat and add the turkey. Cook until brown then remove from pan & set aside

3.Reduce the heat to medium and add the paste stirring consistently, cook for 2-3min.

4.Add the turkey to the paste with the coconut milk, Stock & sugar

5.Reduce heat and simmer for 20mins until thickened. Throw a handful of chopped green beans into the curry 5 mins before the end of cooking.

6.Serve with Rice and Lime wedges (if you wish)

 
Angi Pilika