Spicy, Green and delicious, this Turkey Thai Curry is ideal Sunday night prep, the recipe below makes 2 portions but simply double or triple the ingredients to scale.
Carbohydrates: 14g Per Serving Protein: 28g Per serving Fats: 7g Per serving Calories: 286 Per Serving
2 medium onions, roughly chopped
300ml boiling chicken stock
700g skinless and boneless chicken breasts, cut into bite-sized pieces
225g can sliced bamboo shoots, drained
15g fresh coriander, chopped
100g fat free natural Greek yogurt
1-2 tbsp light soy sauce
1. Chopped up your Chicken and add to the pan for 8-10 minutes. Followed By your Onions and Bamboo shoots, cooking for a further 4 minutes.
2. Add in your Soy Sauce and chicken stock. Cook for a further 5 minutes on a high heat.
3. Once reduced, add in your Greek Yoghurt and stir in your Fresh Coriander.
4. Dish Up and Enjoy!