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Main course · Thai

Thai Green Curry with Turkey and Baby Corn

35 min Serves 4 ~699 kcal/serving ~£8.20 (£2.05/serving) Gluten-freeDairy-freeKid-friendly
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Ingredients

  • 600 g turkey breast, cut into strips
  • 3 tbsp gluten-free Thai green curry paste
  • 400 ml coconut milk
  • 150 g baby corn
  • 100 g frozen peas
  • 2 tbsp gluten-free fish sauce
  • 20 g fresh Thai basil
  • 1 tbsp coconut oil
  • 300 g jasmine rice

Nutrition (per serving)

Calories
699 kcal
Protein
46.4 g
Carbohydrate
66.5 g
of which sugars
4.4 g
Fat
26.3 g
of which saturates
21 g
Fibre
4.4 g
Salt
2.74 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the jasmine rice according to packet instructions and keep warm.

  2. 2

    Heat the coconut oil in a wok, add the curry paste and fry for 2 minutes until fragrant.

  3. 3

    Add the turkey and stir-fry for 5 minutes until sealed.

  4. 4

    Pour in the coconut milk and bring to a gentle simmer for 10 minutes.

  5. 5

    Add the baby corn, peas and fish sauce and cook for a further 4 minutes.

  6. 6

    Fold in the Thai basil and serve over jasmine rice.

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