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Thai Turkey Stir Fry by Chris Polson

July 1, 2011 by HealthyFamilies BC

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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.

Preparation: 15 minutes
Cooking Time: 25 minutes
Makes 4 servingsINGREDIENTS:

  • 1 tbsp vegetable oil (15 mL)
  • 2 cloves garlic, finely chopped
  • 1 2 inch (5 cm) piece gingerroot, grated
  • 1 lb boneless skinless turkey breast cut into strips (500 g)
  • 1 head bok choy (about 1 lb / 500 g), chopped
  • 1 red bell pepper, julienned
  • ½ 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)

DIRECTIONS:

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 min or until turkey is lightly browned on the outside and no longer pink inside. Add bok choy and red pepper ; sauté for 4 min. Stir in coconut milk, lime zest, lime juice, soy sauce and curry paste; bring to a boil. Reduce heat and simmer for 10 min or until sauce has thickened slightly. Season to taste with salt and pepper.

2. Ladle onto plates and garnish with cilantro.

TIP: Serve over jasmine rice or whole wheat pasta.

NUTRIENTS Per Serving:

  • Calories: 227
  • Protein: 30 g
  • Fat: 8.0 g
  • Carbohydrate: 10 g
  • Saturated Fat: 2.4 g
  • Fiber: 3 g
  • Sodium: 315 mg
  • Very high in: vitamin A, vitamin C,niacin, vitamin B6, folacin, magnesium,iron, zinc High in: riboflavin,vitamin B12, calcium 
  • Source of: thiamine, pantothenic acid, fibre

Reprinted with permission © Simply Great Food. Dietitians of Canada. 2007. Published by Robert Rose Inc. http://www.dietitians.ca/Store.aspx

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