4 green onions, thinly sliced (white and light green parts only)
1 Tbsp (15 mL) Thai green curry paste
1 medium carrot, thinly sliced
½ cup (125 mL) thinly sliced red pepper
½ cup (125 mL) baby corn, cut into bite-sized pieces
½ cup (125 mL) sugar snap peas, trimmed
2 cloves garlic, minced
¾ cup (175 mL) light coconut milk
1 Tbsp (15 mL) fish sauce
1 tsp (5 mL) lime juice
¼ cup (60 mL) chopped fresh basil
If you’re really pressed for time, you can chop up all the vegetables the night before and store them in an airtight container in the refrigerator until ready to use. If that’s still too much work, go ahead and substitute with 3 cups (750 mL) of frozen stir-fry vegetables - you don’t even need to defrost them before adding them to the pan!
Slice the turkey breast against the grain into thin bite-sized strips.
In a large non-stick skillet set over medium-high heat, sauté the green onions and curry paste in canola oil for 1 minute or until fragrant.
Add the turkey, carrot, red pepper, corn, snap peas, and garlic. Stir fry for 3 minutes, then stir in the coconut milk, fish sauce and lime juice. Simmer for 3-5 minutes longer, or until the turkey is cooked all the way through and the vegetables are tender-crisp.
Remove from heat, and stir in the basil. Serve immediately with steamed rice, and a sprinkling of green onion or more fresh basil for garnish, if desired.
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