Thai Turkey Coconut Curry



You can use green beans, asperagus, or broccoli in this recipe. The count remains the same.

Per 1/4 Recipe: 413 Calories; 29g Fat; 28g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

Per 1/6 Recipe: 275 Calories; 19g Fat; 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs


★★★★★ 1 vote

10 Min
20 Min


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1 1/4 lb
ground turkey
1 clove
minced garlic
12 oz
fresh green beans (you can sub aspargus or broccoli)
green onions chopped thin


1 Tbsp
peanut butter
1 Tbsp
red thai curry paste
1 Tbsp
fresh ginger, peeled and grated
1 tsp
fish sauce or soy sauce
1-2 tsp
splenda (optional)
1/2 c
coconut milk, unsweetened

How to Make Thai Turkey Coconut Curry


  • 1Mix the SAUCE ingredients in a measuring cup
  • 2In a large skillet or wok, brown the meat with the garlic; drain the grease
  • 3Add the green beans
  • 4Pour in the sauce mixture and mix well
  • 5Cook untl the vegetables are heated through. Sprinkle with the green onions

Printable Recipe Card

About Thai Turkey Coconut Curry

Course/Dish: Turkey
Regional Style: Asian
Other Tag: Healthy

Show 4 Comments & Reviews

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