Makes 4 servings
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: 25 minutes
|1 tbsp||vegetable oil||15 mL|
|2||cloves garlic, finely chopped||2|
|1||2 inch (5 cm) piece gingerroot, grated||1|
|1 lb||boneless skinless turkey breast cut into strips||500 g|
|1||head bok choy (about 1 lb / 500 g), chopped||1|
|1||red bell pepper, julienned||1|
|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|
- 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.
- Ladle onto plates and garnish with cilantro.
Serve over jasmine rice or whole wheat pasta.
Nutrients per serving
|Saturated Fat||2.4 g|
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
Diabetes Food Choice Values Per Serving:
2 1/2 Carbohydrate
3 Meat & Alternatives
© Simply Great Food. Dietitians of Canada. 2007. Published by Robert Rose Inc. All rights reserved. Permission to reprint in its entirety. For noncommercial use only.
This information is provided by Women’s College Hospital and is not intended to replace the medical advice of your doctor or health care provider. Please consult your health care provider for advice about a specific medical condition. This document was last reviewed on: Feb. 11, 2014