I have always loved a curry but so many are off the radar for me these days with their high fat content. However, that said, there are a few guilt-free curries that are bariatric friendly and here is one of them. It is surprisingly low in calories yet high in protein and can be on the table in no time at all. Serve with some cooked noodles or boiled basmati rice if liked.
GREEN THAI TURKEY CURRY STIR FRY
4 small skinless turkey breasts
Frylight low-fat sunflower oil spray
1 red pepper/capsicum
1 bunch spring onions/scallions, trimmed
1 tbsp Thai Green Curry paste
2 tbsp fish sauce or light soy sauce
1/2 x 400 ml/14 oz can reduced fat coconut milk
150g/5 oz frozen peas
2 tbsp coarsely chopped fresh coriander/cilantro
1. Cut the turkey into 1 cm/1/2 inch slices, place on a plate and spritz liberally with low-fat sunflower spray. Deseed the pepper/capsicum and cut into thin strips and cut the spring onions/scallions into long shreds.
2. Heat a wok or large non-stick frying/saute pan, add the turkey and stir-fry for 6-7 minutes until golden. Remove from the pan with a slotted spoon. Spritz the pan again liberally with the spray, add the pepper/capsicum and stir-fry for 2 minutes. Add the curry paste and cook for a further 1 minute.
3. Stir in the fish sauce and coconut milk. Bring to the boil and simmer for 2 minutes. Add the peas and cook until the peas are just heated through.
4. Return the turkey to the pan with the spring onions/scallions and coriander/cilantro and cook for 1 minute. Serve at once with noodles or rice if liked.
WLS PORTION 1/2
CALORIES PER PORTION: 222
Image courtesy of Frylight