Thai Turkey Stir-Fry

Makes 4 servings

Preparation Time: 15 min
Cooking Time: 25 min

This recipe is a great introduction to Thai cuisine. It's not too spicy, so it appeals to all ages, making it a great way for parents to introduce new foods and cultures to their family.


1 tbsp vegetable oil 15 mL
cloves garlic, finely chopped
2-inch (5 cm) piece gingerroot, grated
1 lb boneless skinless turkey breast, cut into strips 500 g
head bok choy (about 1 lb/500 g), chopped
red bell pepper, julienned
1/2 cup light coconut milk 125 mL
1 tsp grated lime zest 5 mL
2 tbsp freshly squeezed lime juice 25 mL
1 tbsp reduced-sodium soy sauce 15 mL
1 tsp red curry paste 5 mL
  Salt and freshly ground black pepper  
2 tsp chopped fresh cilantro 10 mL
Serve over jasmine rice or whole wheat pasta. Finish the meal with tropical fruits, such as mango, pineapple and papaya.


Step 1
Heat a wok or large skillet over medium-high heat. Add oil and swirl to coat wok. Sauté garlic, ginger and turkey for about 10 minutes or until turkey is lightly browned on the outside and no longer pink inside. Add bok choy and red pepper; sauté for 4 minutes. Stir in coconut milk, lime zest, lime juice, soy sauce and curry paste; bring to a boil. Reduce heat and simmer for 10 minutes or until sauce has thickened slightly. Season to taste with salt and pepper.

Step 2
Ladle onto plates and garnish with cilantro.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 214
Fat / Lipides 7.3 g
Saturated / saturés 2.3 g
+ Trans / trans 0.1 g
Cholesterol / Cholestérol 65 mg
Sodium / Sodium 213 mg
Carbohydrates / Glucides 7.1 g
Fiber / Fibres 1.9 g
Sugars / Sucres 2.6 g
Protein Protéines 29.2
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Very high in: Vitamin A, vitamin C, iron, niacin, vitamin B6, folate, magnesium and zinc
High in: Calcium, riboflavin and vitamin B12 • A source of: Dietary fiber
Diabetes Food Choice Values
3 Meat & Alternatives
Amélie Roy-Fleming and Marie-Eve Richard, Nutrition Students, QC