Exotic Thai flavours mingled together and served over tender zucchini strips and rice.
Ingredients
- 2 tbsp coconut oil
- 1 lb ground turkey
- 2 tbsp garlic minced
- 2 tbsp ginger chopped
- 1 Onion deiced
- 1 carrot diced
- 1 yellow pepper diced
- 1-3 tbsp Lime Juice
- 2-3 tbsp Thai Green Curry Paste
- 1 can coconut milk
- pinch salt and pepper to taste
- 3-4 zucchinis spiraled into noodles
- 1/4 cup green onion chopped
- 1 red Thai chili pepper thinly sliced
Servings:
Instructions
- Heat 1 tbsp (15 mL) of coconut oil, olive oil or clarified butter in a Dutch oven over medium-high heat. Cook turkey for 8-10 minutes, breaking apart with the back of a wooden spoon. Add garlic, ginger, onion, carrot, and yellow pepper. Sauté until vegetables start of soften, about 5-6 minutes. Add lime juice, green curry paste and coconut milk or cream. Stir to combine and simmer for 20-30 minutes. The mixture should thicken slightly. Also delicious served over Basmati rice.
- Meanwhile prepare zucchini noodles by heating the remaining olive oil or clarified butter in another large skillet. Add zucchini and cook for 5-8 minutes or until heated through and slightly softened.
- Serve the zucchini noodles topped with the turkey mixture and garnished with green onions and red Thai chillies if desired.
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