Turkey and Chickpea Thai Green Curry
- 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
- Pour the olive oil into a saucepan over a high heat.
Dice the red pepper, onion and turkey breast, and mix well in a bowl with the drained chickpeas, then add to the saucepan.
Cook for approximately 3 minutes, stirring continuously, to seal the turkey.
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.
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.
Meanwhile, cook the brown rice in boiling water until just tender. Then drain and fluff up with a fork.
Thinly slice the spring onion and cut the cucumber length ways into sticks.
Serve the Thai green curry in a bowl, topped with the spring onion, with the rice and cucumber sticks on the side.