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'Leftover Turkey' Thai Red Curry with low carb Cauli Rice
Delicious & Easy
Leftover-friendly
Low Carb
Made With Riced Cauliflower
Carbs
20g
Time
20 mins
Calories
420
Veg Servings
2
Ingredients
- 2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
- 1 tbsp extra virgin olive oil
- 1 Red Bell Pepper, deseeded and chopped
- 1 Yellow Bell Pepper, deseeded and chopped
- 1 small White Onion, finely chopped
- 2 cloves of Garlic, peeled and minced
- 1 tsp shredded Ginger
- 1 tsp Lemongrass Paste
- Leftover Turkey pieces
- 2 tbsp Red Thai Curry Paste (or Indian Tikka Paste)
- ½ can of Reduced Fat Coconut Milk (200g / 7oz)
- ½ cup Chicken Stock
- 1 tsp Fish Sauce
- Juice of 1 Lime
- A handful of fresh Cilantro, roughly torn
- Salt & Pepper to taste
Method
- 1 Heat a little Oil in a large skillet or wok over a high heat
- 2 Add Garlic, Ginger, Lemongrass Paste and White Onion and sauté until the Onion is translucent
- 3 Turn the heat down to Medium. Then add the Thai Curry Paste, and chopped Red and Yellow Peppers
- 4 When the Peppers have softened a little, add Coconut Milk, Fish Sauce, Lime Juice and Stock. Season with a little Salt and Pepper and bring it to a gentle simmer (don’t boil) for 5 minutes
- 5 Then turn down the heat to Low and add the Leftover Turkey, covering it with sauce and allowing it to heat through properly - for another 5 minutes
- 6 As soon as it's ready, serve with Fullgreen Riced Cauliflower and generous sprinkle of Cilantro
- 7 Enjoy!
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