Leftover-Turkey Curry
6
Points®
Temps total: 33 min • Préparation: 18 min • Cuisson: 15 min • Portions: 1 • Difficulté: Facile
When you’re tired of cold turkey sandwiches, it’s time for a little spice. This Thai-influenced curry is fantastic.
Ingrédients
Olive oil cooking spray
4 spray(s)
Uncooked cauliflower
½ cup(s), small florets
Yellow bell pepper
½ cup(s), chopped, sliced
Red onion
⅓ medium, sliced
Cooked turkey breast without skin and bone
2½ oz, cubed (about 1/2 c)
Minced garlic
½ tsp(s)
Ginger root
½ tsp(s)
Canned unsweetened light coconut milk
¼ cup(s)
Panang curry paste
1 tsp(s), (red curry paste)
Dark brown sugar
½ tsp(s), packed
Table salt
1 pinch(es)
Fresh lime juice
1 tsp(s)
Fresh basil
¼ cup(s), torn
Cooked rice noodles
½ cup(s)
Instructions
1
Coat a small skillet with cooking spray; heat over medium-high heat. Add cauliflower, pepper and onion; cover and cook, stirring occasionally, until lightly browned and crisp-tender, about 6 minutes.
2
Stir in turkey, garlic and ginger; cook until fragrant. Stir in coconut milk, curry paste, brown sugar and salt; cover and heat through.
3
Stir in basil and lime juice; serve over rice noodles with lime wedge (optional).
4
Makes 1 serving.
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