Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 1 small red capsicum, cored, cut into thin strips
- 1 small yellow capsicum, cored, cut into thin strips
- 1 sweet potato, peeled, thinly sliced
- 4 tablespoons Thai green curry paste
- 3 cups leftover cooked turkey, shredded
- 1 tablespoon bought basil pesto
- 800ml coconut milk
- 4 kaffir lime leaves
- 20ml (1 tablespoon) fish sauce
- 125g snow peas, thinly sliced on the diagonal
- 2 tablespoons chopped fresh coriander
- Cooked jasmine rice, to serve
Method
- Step 1Heat the oil in a large frying pan over medium heat. Add onion, capsicums and sweet potato and cook over low-medium heat for 5-6 minutes, stirring, until softened. Add the curry paste and cook for a further minute. Add turkey, pesto, coconut milk and lime leaves and simmer for three minutes, stirring occasionally.
- Step 2Add the fish sauce, snow peas and coriander just before serving with jasmine rice.
- Low carb
- Lower gi
Nutrition
2884 kj
Energy
49g
Fat Total
32g
Saturated Fat
4g
Fibre
48g
Protein
90mg
Cholesterol
1295.46mg
Sodium
10g
Carbs (sugar)
14g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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