Thai Red Curry Turkey Stir-Fry

Thai Red Curry Turkey Stir-Fry

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, November 3, 2019.
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Ingredients

Stir-Fry

  • 1/2 pack rice stick noodles
  • 1 carrot, cut in half lengthways & thinly sliced on an angle
  • 1 courgette, cut in halflength ways & thinly sliced on an angle
  • 1 baby bok choy, thinly sliced
  • 1 pack turkey mince
  • 1 pack Thai red curry paste
  • 1/2 Tbsp fish sauce
  • 1 tsp brown sugar
  • 1/2 cup coconut cream
  • 1/4 cup water
  • 1/2 Tbsp sweet chilli sauce

To Serve

  • 1 bunch coriander, roughly chopped

Steps

  1. Bring a pot of salted water to the boil for noodles. Cook noodles. Place noodles in pot of boiling water. Stir well to separate strands, cover and turn off heat. Leave for 7 minutes then drain well. Drizzle with a little oil to prevent sticking and use kitchen scissors to cut in a few places to make them easier to eat.
  2. Prep & cook stir-fry. Heat a drizzle of oil in a fry-pan or wok on high heat. Stir-fry carrot, courgette and bok choy for about 3 minutes, until wilted but still crunchy. Remove from pan and set aside. Keep pan on heat.
  3. Cook turkey. Add a drizzle of oil to same pan and cook turkey for about 3 minutes, until starting to brown. Add curry paste and cook for a further 2 minutes, until fragrant and turkey is cooked. Add fish sauce, sugar, coconut cream, water measure and sweet chilli sauce. Simmer for about 1 minute, then return veggies to pan. Toss to coat and heat through, about 30 seconds.
  4. Serve noodles topped with stir-fry and coriander.

Nutritional Information

Energy 2137 kj
511 kcal
Protein 34.6g
Carbohydrate 64.8g
Fat 15.8g