- Total Time
When you’re tired of cold turkey sandwiches, it’s time for a little spice. This Thai-influenced curry is fantastic.
cooking spray4 spray(s)
uncooked cauliflower½ cup(s), small florets
yellow pepper(s)½ cup(s), sliced
uncooked red onion(s)⅓ cup(s), chopped, sliced
cooked turkey breast without skin2 ½ oz, cubed (about 1/2 c)
minced garlic½ tsp
ginger root½ tsp, grated
light unsweetened coconut milk¼ cup(s)
panang curry paste1 tsp, (red curry paste)
dark brown sugar½ tsp, packed
table salt1 pinch
fresh lime juice1 tsp
basil¼ cup(s), torn
cooked rice noodles½ cup(s)
- 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.
- Stir in turkey, garlic and ginger; cook until fragrant. Stir in coconut milk, curry paste, brown sugar and salt; cover and heat through.
- Stir in basil and lime juice; serve over rice noodles with lime wedge (optional).
- Makes 1 serving.