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!

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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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