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

INGREDIENTS

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

METHOD

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!

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tpwchef

tpwchef

Infusing artisan techniques learnt from the best chefs around the globe, with cutting edge nutritional science, to create the very best recipes for you to try at home. TPW™ chef takes pride in every single flavourful creation. We had to keep their identity under wraps to save ‘bake off’ from stealing their ideas.

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