Prep: 5 mins Cook: 10 mins
Turkey isn't just for Christmas. Packed with protein, vitamins and lean too, it makes a great substitute for that other white meat
Nutrition and extra info
Nutrition: per serving
- kcal480
- fat10g
- saturates7g
- carbs56g
- sugars7g
- fibre2g
- protein33g
- salt1.17g
Ingredients
- 1-2 tbsp Thai red curry paste, depending on taste
- 1l chicken stock
- 500g/ 1lb 2oz skinless turkey breast, cut into strips
Turkey
terk-eeThe traditional Christmas bird, turkey is good to eat all year round though is only readily…
- 225g thin rice noodles
- 1 red pepper, deseeded and sliced
- 300g beansprouts
Beansprouts
been sp-rowtsWidely seen as a major, somehow magic, ingredient, beansprouts…
- 400ml can reduced-fat coconut milk
- juice 1 lime
Lime
ly-mThe same shape, but smaller than…
- 2 tsp sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- small handful coriander
Method
Heat a large saucepan and fry the curry paste for 1 min, until fragrant. Tip in the stock and bring to the boil, then throw in the turkey and cook for 5 mins. Add the rice noodles and cook for 3 mins more.
Add the pepper and beansprouts and cook for 2 mins more. Add the coconut milk, bring to a simmer, season with the lime juice and sugar, then spoon into bowls, sprinkle with the coriander leaves and serve.
Comments, questions and tips
Pages