Turkey and Chickpea Thai Green Curry

  • difficulty


  • serves


  • cooks in

    30 to 45 mins

  • calories

    720 per serving


  • 10ml of Virgin Olive Oil
  • 1/2 of a Red Pepper
  • 3/4 of a White Onion
  • 120g of Chickpeas
  • 100g of Diced Turkey Breast
  • 1 tbsp of Thai green curry paste
  • 100ml of Coconut Milk
  • 1 Stick of Spring Onion
  • 5cm of Cucumber
  • 50g of Brown Rice (or Quinoa, if you'd prefer)
  • 5g of Garlic Pur̩e

Cooking Directions

  1. Pour the olive oil into a saucepan over a high heat.
  2. Dice the red pepper, onion and turkey breast, and mix well in a bowl with the drained chickpeas, then add to the saucepan.

  3. Cook for approximately 3 minutes, stirring continuously, to seal the turkey.

  4. Drop the temperature down to a medium heat, add 1 tablespoon Thai green curry paste (or more if you like it hotter) and cook for around 2 minutes, stirring all the time to ensure everything is well coated in the paste.

  5. Stir in the coconut milk and garlic pur̩e, then simmer for 15-20 minutes, until it thickens. Stir frequently to ensure it doesn't stick.

  6. Meanwhile, cook the brown rice in boiling water until just tender. Then drain and fluff up with a fork.

  7. Thinly slice the spring onion and cut the cucumber length ways into sticks.

  8. Serve the Thai green curry in a bowl, topped with the spring onion, with the rice and cucumber sticks on the side.