Turkey Curry


  • 1 tsp olive oil
  • 1 red bell pepper, deseeded and chopped
  • 1 yellow bell pepper, deseeded and chopped
  • 2 cloves garlic, peeled and minced
  • 1 tsp minced ginger
  • 2 cups leftover sliced turkey
  • 2 Tbsp red curry paste
  • 14oz can coconut milk (full fat)
  • ¼ cup chicken stock
  • 1 tsp soy sauce or coconut aminos
  • Juice of 1 lime
  • Small bunch fresh cilantro, roughly torn
  1. Heat the oil in a large skillet and add in the chopped red and yellow peppers. Cook on a medium heat for two minutes, then add in the garlic, ginger, and cooked turkey. Stir gently for one minute, then add in the curry paste. Stir to coat the turkey and allow to heat through for one minute.
  2. Add in the coconut milk and stock and bring to a gently bubble (but don’t let it boil). Let it simmer gently for 10 minutes, then stir through the soy sauce or coconut aminos and lime juice. Turn off the heat and sprinkle over the chopped cilantro. Serve immediately with cauliflower rice, lime wedges and extra cilantro.