Breakfast · Northern Thai · 15 min
Sai Oua with Toasted Jasmine Rice and Wilted Kale
- Calories
- 441
- Protein
- 42g
- Carbs
- 18g
- Fat
- 24g
Ingredients
- 200 g ground turkey
- 1 tbsp lemongrass
- 1 tsp ginger
- 1 clove garlic
- 1 tbsp red curry paste
- 10 g lime juice
- 1 tsp coconut oil
- 200 g jasmine rice
- 120 g kale
- 1 tsp honey
- 2 sprig cilantro
Method
- 01In a medium bowl, mix the raw ground turkey, minced lemongrass, minced ginger, minced garlic, red curry paste, and 5 g (half) of the fresh lime juice until thoroughly combined. Shape the mixture into two equal patties.
- 02Heat the coconut oil in a non-stick skillet over medium-high heat. Add the turkey patties and cook for 5 to 6 minutes per side, turning once, until deeply golden brown and cooked to an internal temperature of at least 165°F (74°C). Remove the patties from the skillet and set aside.
- 03Add the cooked jasmine rice to the hot skillet with the residual pan juices, stirring for 2 minutes to slightly toast the grains. Transfer the rice to a serving plate.
- 04In the same skillet, add the chopped kale, honey, and 1 tablespoon of water. Sauté for 2 to 3 minutes until the kale is vibrant green and tender.
- 05Plate the sai oua turkey patties alongside the toasted jasmine rice and wilted kale. Drizzle with the remaining 5 g of lime juice and garnish with fresh cilantro before serving.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
