Red Curry Turkey Stir Fry
Servings 4 servings
Calories 518kcal
Ingredients
- 2 tbsp Extra-virgin olive oil
- 2 tbsp Onion minced
- 2 stalks Celery sliced thin
- 1/2 cup Carrots shredded
- 4 clove Garlic sliced thin
- 1 pound Ground turkey cut into bite sized pieces
- 1 tsp Thai red curry paste
- 3/4 cup Chicken broth
- 1/2 tsp Lime juice
- 6 oz Rice noodles
- 1 cup Snow peas sliced into thin match sticks
- 2 tbsp Fresh cilantro chopped
- 4 Dinner rolls warmed in a 300 degree oven for 3 to 5 minutes prior to serving
Crispy Chickpeas
- 1 cup Chickpeas drained and rinsed
- 2 tsp Extra-virgin olive oil
- 1/4 tsp Garlic powder
Instructions
- For the crispy chickpeas: Preheat the oven to 375 degrees. Toss the chickpeas with oil, garlic powder, salt, and pepper. Place on a baking sheet and cook in the oven until the outsides are crisp and the insides are still tender, about 20 minutes. Then set aside.
- Preheat a nonstick pan on medium heat. Once hot, add the oil. Saute the onions, celery, carrots, and garlic until the celery starts to soften. Crumble in the turkey and brown well while breaking it up into smaller pieces. Stir in the red curry, broth, and lime juice. Bring to a low simmer, season with salt and pepper to taste.
- Cook the noodles according to the directions on the package. Once cooked drain well.
- Toss the noodles and snow peas in with the turkey, saute for 1 to 2 minutes so the noodles soak in some of the flavor. Season with salt and pepper to taste.
- Garnish with cilantro and chickpeas. Serve with bread.
Nutrition
Calories: 518kcal | Carbohydrates: 62g | Protein: 35g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 441mg | Potassium: 702mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3280IU | Vitamin C: 22mg | Calcium: 104mg | Iron: 4mg