Thai Rice Salad with Turkey
Thai Rice Salad with Turkey - Spicy kick from Asian flavors
Healthy, because
Even smarter
Nutritional values
Besides a good load of protein can turkey meat with the B vitamin niacin. It supports energy metabolism as well as stimulus transmission in the cells. Tender sugar snap peas not only enhance the dish with intestine-friendly dietary fiber. The trace element zinc is also contained in green vegetables and strengthens the immune system.
If you would like to enjoy the Thai rice salad in a vegetarian version, you can replace the turkey breast fillet with smoked tofu, for example. For a little extra crunch, sprinkle the salad with a handful of nuts of your choice.
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 621 mg | (16 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 7 ozs parboiled rice
- salt
- 18 ozs turkey breasts
- 2 tsps ginger roots
- 1 garlic clove
- 1 onion
- 2 tsps yellow Thai curry paste
- 2 Tbsps Coconut oil
- 5 ozs Snow peas
- 3 ½ ozs Coconut milk
- 2 organic limes (peel and juice)
- 2 cilantro
- 1 ½ ozs mixed lettuce leaves (2 handfuls)
Preparation steps
Cook rice in boiling salted water over low heat for 15-20 minutes until slightly al dente.
Meanwhile, wash the turkey breast fillet, dab dry and cut into strips. Peel ginger, garlic and onion, cut into pieces and finely chop with curry paste in a blitz chopper.
Heat oil in a frying pan. Fry meat strips in it for 3-4 minutes over medium heat. Clean and wash sugar snap peas. Add curry mixture and sugar snap peas and fry for 2-3 minutes more.
Drain the rice, rinse in cold water, drain and add to the pan. Add coconut milk, lime zest and juice, and 4 Tablespoon of water and continue to cook, tossing, for about 5 minutes until the liquid has evaporated. Add salt and remove from heat.
Wash the cilantro, shake dry, chop finely and mix in. Wash lettuce leaves, shake dry, and arrange on plates with the rice salad.
