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Thai Red Turkey Curry


This has to be one of my favourite dishes to make. I just love the flavours you get from Thai food and having been lucky enough to visit Thailand on a couple of occasions for work I can honestly say Thai food really is the best especially when it comes to your diet! Especially when it comes to this protein packed, low carb dish!

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  • •170g Diced Turkey Breast (252 cals)
  • •100ml – Blue Dragon Coconut Milk (Light) (73 cals)
  • •25g – Thai Taste Red Curry Paste (34 cals)
  • •15ml – Blue Dragon Fish Sauce (5 cals)
  • •25g – Shallots (18 Cals)
  • •0.5tsp – Palm Sugar (8 cals)
  • •5ml – Lime Juice (1 cal)
  • •50g – Pak Choi (6 cals)
  • •100g – Eat Water Slim Noodles (8 cals)
  • •Optional – Lemongrass


servings 2
Level of difficulty Difficult
Preparation time 10mins
Cooking time 30mins
Cost Average budget


Step 1

Thai Red Turkey Curry - Step 1

•Put the shallots (thinly sliced) in a wok and cook until transparent.
•Add the curry paste and mix into the shallots.
•Add the Turkey and cook through
•Add the coconut milk, fish sauce, palm sugar (you can replace this with brown sugar but palm lower in calories), lime juice and lemongrass and stir thoroughly.
•Put the Pak Choi under the grill
•Cook the noodles (rinse the water from the packaging and rinse through then simply pop then into a pan – no water required for 2-3 minutes)
•Once you’re satisfied the chicken is cook through, serve and enjoy!

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