Red Curry with Turkey

For 2 servings of 180 grams each

• 150 g Asian vegetable mix (frozen)
• 1 tsp rapeseed oil
• 10-15 g red curry paste
• 100 ml reduced-fat coconut milk (12% fat)
• 100 g turkey strips

1. Thaw the Asian vegetable mix. Heat the oil in a small non-stick pan or wok and briefly sauté the curry paste. Add the vegetables and briefly sauté.
2. Pour in the coconut milk and mix well with the curry paste. Bring the coconut milk to a boil.
3. Wash the turkey strips and add them to the hot coconut milk. Let everything simmer for 5-7 minutes over medium heat.

Amount (g): 180

Energy (kcal): 89

Carbohydrates (g): 8

Fiber (g): 2.5

Protein (g): 4.8

Fat (g): 4.7

© Meine OP Meine Portion, Sheida Alishirinpour Farkhad & Svenja Kilzer