Ingredients Jump to Instructions ↓

  1. 2 tsp canola oil or nonstick cooking spray

  2. 1 large celery stalk, chopped

  3. 1 large carrot, chopped

  4. 1 small yellow onion, finely chopped

  5. 2 cups broccoli florets

  6. 1 clove garlic, minced

  7. 1 tsp minced ginger

  8. 2 tsp red curry paste

  9. 1 tbsp fish sauce

  10. 1 tbsp brown sugar

  11. 1 cup lite coconut milk

  12. 3/4 cup fat-free, low sodium chicken broth

  13. 2 cups chopped cooked skinless turkey breast

Instructions Jump to Ingredients ↑

  1. Preparation: Heat oil over medium heat in a large Dutch oven. Add chopped vegetables, garlic and ginger, and saute for 3-4 minutes until softened. Add red curry paste, fish sauce, sugar, coconut milk and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 10 minutes; add chopped turkey, stir and cook until turkey is hot. Serve with whole grain rice. Serves 4. Per Serving: Calories 224, Calories from Fat 64, Total Fat 7.2g (sat 3.9g), Cholesterol 53mg, Sodium 278mg, Carbohydrate 16.1g, Fiber 3.4g, Protein 23.8g


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