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.
Ingredients
|
1 tbsp
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vegetable oil
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15 mL
|
|
2
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cloves garlic, finely chopped
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2
|
|
1
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2-inch (5 cm) piece gingerroot, grated
|
1
|
|
1 lb
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boneless skinless turkey breast, cut into strips
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500 g
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|
1
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head bok choy (about 1 lb/500 g), chopped
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1
|
|
1
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red bell pepper, julienned
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1
|
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1/2 cup
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light coconut milk
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125 mL
|
|
1 tsp
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grated lime zest
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5 mL
|
|
2 tbsp
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freshly squeezed lime juice
|
25 mL
|
|
1 tbsp
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reduced-sodium soy sauce
|
15 mL
|
|
1 tsp
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red curry paste
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5 mL
|
|
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Salt and freshly ground black pepper
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|
|
2 tsp
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chopped fresh cilantro
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10 mL
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Serve over jasmine rice or whole wheat pasta. Finish the meal with tropical fruits, such as mango, pineapple and papaya.
Instructions
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
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories
214
Saturated / saturés
2.3 g
+ Trans / trans
0.1 g
Cholesterol / Cholestérol
65 mg
9%
Sodium / Sodium
213 mg
2%
Carbohydrates / Glucides
7.1 g
Sugars / Sucres
2.6 g
Protein Protéines
29.2
61%
Vitamin A / Vitamine A
140%
Vitamin C / Vitamine C
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
Contributors
Amélie Roy-Fleming and Marie-Eve Richard, Nutrition Students, QC