Lunch · Thai · 15 min
Thai Green Curry Ground Turkey with Zucchini Noodles and Wilted Spinach
- Calories
- 477
- Protein
- 22g
- Carbs
- 43g
- Fat
- 21g
Ingredients
- 70 g ground turkey
- 1 g canola oil
- 7.5 tbsp green curry paste
- 0.0716 cup light coconut milk
- 1 tsp fish sauce
- 7.56 tbsp lime juice
- 94 g zucchini
- 180.3 g spinach
- 0.25 cup thai basil
Method
- 01Heat canola oil in a wok or large skillet over medium-high heat.
- 02Add ground turkey and break apart with a spatula. Sauté for 5-7 minutes until fully cooked through with no pink remaining and an internal temperature of 165°F (74°C).
- 03Push cooked turkey to the edge of the skillet. Add green curry paste directly to the pan center and sauté for 30 seconds until fragrant.
- 04Pour in light coconut milk and fish sauce, stirring to combine with the curry paste and coat the turkey. Simmer for 2 minutes to thicken slightly.
- 05Add spiralized zucchini noodles and fresh spinach to the pan. Toss continuously for 1-2 minutes until spinach is tender-wilted and zucchini noodles are crisp-tender.
- 06Remove from heat and stir in fresh lime juice.
- 07Transfer to a broad shallow dish and garnish with fresh Thai basil leaves before serving.
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