Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Turkey Curry
- For the curry
- 600 grams turkey breasts
- 1 Red Bell pepper (200 grams)
- 1 bunch scallions (250 grams)
- 1 large Basil
- 2 cans Coconut milk (400 ml)
- 1 Tbsp yellow Curry paste
- 2 Tbsps oyster soy sauce
- 3 Tbsps sugar
- ⅛ l vegetable oil
- For serving
- 250 grams Rice (for example, Basmati Rice)
- salt
- 200 grams roasted Shelled peanut
- Limes
Cook rice in salted water according to package directions. Chop roasted peanuts chop as desired and toast in dry pan. Remove and set aside. Rinse turkey breast, pat dry and cut into strips. Rinse red bell peppers and cut into strips.
Rinse scallions and cut into rings. Rinse basil, pat dry and finely chop half, setting rest aside. Bring coconut milk to boil, stir in curry paste and simmer for 1 minute. Add turkey breast and simmer for another 3 minutes. Add vegetables, cook for about 3 minutes, stir in minced basil and season to taste.
Heat oil in a small pot. Add basil leaves in portions and fry for about 1 minute. Lift out with a skimmer, drain and place on paper towels. Mix strained rice and peanuts and fold in lime peel. Serve with turkey and coconut curry and fried basil leaves.
(Percentage of daily recommendation)
| Calorie | 1,214 cal. | (58 %) | ||
| Protein | 59.95 g | (61 %) | ||
| Fat | 90.04 g | (78 %) | ||
| Carbohydrates | 51.69 g | (34 %) | ||
| Sugar added | 9.43 g | (38 %) | ||
| Roughage | 6.5 g | (22 %) |