Good for Christmas leftovers
First make the paste. Prepare all the ingredients, place them in a pestle and mortar and grind, or tip them into a food processor and whizz until they form a paste. The paste can then be stored in the fridge for up to seven days, or make double the batch and freeze half. To make the curry, heat the coconut cream in a saucepan for 2-3 mins until it begins to separate and look a bit oily. Stir in all the curry paste - it looks like loads but you'll need more than if you were using a commercial curry paste.
Cook over a medium heat for 5 minutes. Pour in the coconut milk and add the green beans, Cook for 3 mins until the beans are tender. Add the turkey, sugar, fish sauce and tomatoes. Bring back to the boil and heat through, then transfer to a serving dish. Sprinkle with the Thai sweet basil or coriander leaves and serve immediately.
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 262 | ||
Calories from Fat: 173 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 43.2mg | 13 % | |
Sodium 459.9mg | 16 % | |
Potassium 656.4mg | 17 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 8.9g | ||
Protein 14.1g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 262
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