Thai Red Turkey Curry with Rice
Makes 1 serving

INGREDIENTS
170 g Turkey breast (Sliced thinly across the grain. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
Heaped tbsp (20 g) Thai red curry paste
150 g Reduced-fat coconut milk, tinned
80 g Green beans
60 g Baby corn
1 tsp, about 5 g Fish sauce
A squeeze Lime juice
130 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
A handful, torn Fresh basil
3 sprays, about 0.75 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)

METHOD
1. Fry the curry paste in a sprayed pan over a medium heat for a minute until it darkens and smells toasted.
2. Add the turkey and stir to coat, then pour in the coconut milk and bring to a simmer.
3. Add the halved baby corn and the beans and simmer for six to eight minutes, until the turkey is cooked through and the beans still have some bite.
4. Season with the fish sauce and lime, stir in the basil and serve over the rice.

Contains fish and crustaceans.
Most Thai pastes contain shrimp paste and fish sauce. Vegan pastes exist and carry neither.

RECIPE NOTES
Reduced-fat coconut milk is the difference between a curry in the middle band and one over 600 kcal. The full-fat tin would add about 145 kcal to this bowl.
Most jarred red curry pastes contain shrimp, so the shellfish flag appears. Check the label if that matters to you.

Full recipe: https://www.getfuel8.com/recipes/thai-red-turkey-curry-rice
