Coconut Curried Turkey, Broccoli and Peppers - 12g carbs
Coconut Curried Turkey, Broccoli and Peppers
1 tablespoon canola oil
2 cloves garlic, minced
1 cup chopped onion
1 tablespoon minced fresh ginger
1 tablespoon curry powder
1/2 teaspoon salt
1 pound lean ground turkey
1 red bell pepper, cut in 1/2-inch dice
2 cups broccoli florets
1 teaspoon cornstarch
1/4 cup "lite" soy sauce
1 cup light coconut milk
1/4 teaspoon Asian chili sauce, optional
1 teaspoon fish sauce
Heat the oil in a large, deep nonstick skillet over medium high. Add the
garlic, onion, ginger, curry and salt. Cook, stirring, 30 seconds. Add the
ground turkey and red pepper and cook, stirring to crumble the meat, until it
begins to brown, about 5 minutes. Stir in the broccoli and cook another 5
minutes, until it begins to soften.
Meanwhile, dissolve the cornstarch in about 1 teaspoon of the soy sauce, then
pour the remaining soy sauce in and stir. Stir in the coconut milk, chili sauce
(if using) and fish sauce and bring the mixture to a boil. Reduce to a simmer
and cook another 3 to 4 minutes, until the broccoli is crisp-tender and the
sauce slightly thickened.
Makes 4 servings.
Calories 300, Fat 17 g, Carbs 12 g, Sodium 1112 mg, Fiber 3 g.