Recipe

Thai Curry Turkey

Kids Recipe Challenge winning recipe 2011 – Honourable mention
Category: School day lunch, grades 1-3

Max in Thornhill enjoys this wrapped in a tortilla or stuffed in a pita with a container of milk or yogurt on the side.

Here is a great recipe to use up leftover turkey, chicken or even beef. Serve over noodles or rice and send in a thermos for a hot lunch. 

Preparation Time: 10 minutes

Cooking Time: 6 minutes

Serves: 4 cups (1 L)

Ingredients

Water

1/3 cup (75 mL)  

Sodium reduced soy sauce

1 Tbsp (15 mL)

Liquid honey

1 Tbsp (15 mL)

Chopped fresh parsley

1 Tbsp (15 mL)

Curry powder

1 1/2 tsp (7 mL)

Sesame oil

1 tsp (5 mL)

Clove garlic, minced

1

Cornstarch

1/2 tsp (2 mL)

Canola oil

2 tsp (10 mL)

Green onions, chopped

3

Red pepper, sliced

1

Shredded or chopped cooked turkey

3 cups (750 mL)

Directions

  1. In small bowl, whisk together water, soy sauce, honey, parsley, curry powder, sesame oil, garlic, and cornstarch; set aside.
  2. In a non-stick skillet heat oil over medium heat and cook onions and pepper for about 3 minutes or until softened. 
  3. Add meat and sauce and stir to coat and cook for about 3 minutes or until turkey is heated through.

Nutrition Information per serving (1 cup/250 mL): 

Calories: 207 kcal

Protein: 32 g

Fat: 9 g

Carbohydrate: 9 g

Fibre: 1 g

Sodium: 200 mg

Calcium: 21 mg

Iron: 1 mg

 

 


Last Update – August 15, 2017

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