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LEAN AND CLEAN Lean Thai Turkey Curry

with coriander quinoa
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
52 kcal
Protein
: 
3.7g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

120 grams

Quinoa

200 milliliter(s)

Light Coconut Milk

150 grams

Green Beans

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 pot(s)

Thai Style Spice Mix

1 unit(s)

Garlic Clove

1 unit(s)

Spring Onion

1 unit(s)

Lime

1 unit(s)

Ginger

2 unit(s)

British Turkey Steaks

125 grams

Baby Spinach

1 bunch(es)

Coriander

Energy (kJ)216 kJ
Energy (kcal)52 kcal
Fat0.7 g
of which saturates0.1 g
Carbohydrate6.2 g
of which sugars3.3 g
Dietary Fibre3.8 g
Protein3.7 g
Salt2.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Chop the turkey into 2-3cm chunks and pop into a medium sized bowl. Zest the lime and cut into wedges. Pop the zest and half the lime juice into the bowl with the turkey, along with a good pinch of salt and pepper. Mix well, so the turkey is well coated in the lime marinade. Leave to one side. IMPORTANT: Remember to wash your hands after handling raw meat!

2

Boil your kettle with water to use for the quinoa. Trim the green beans then chop into thirds. Trim the spring onions then slice thinly. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press). Peel and grate the ginger.

3

Fill a large saucepan with water from your kettle and put on a high heat to bring back to the boil. When boiling, stir in the quinoa and bring to the boil. Lower the heat and simmer until the quinoa has doubled in size and the seed has visibly spit, 12-15 mins. Drain into a sieve and return to the pan, off the heat. Cover with a lid and set aside.

4

Meanwhile, heat a drizzle of oil in a large frying pan on medium high heat. When hot, add the turkey. Fry until the turkey is browned all over, 5-6 mins turning occasionally. Once coloured, remove the turkey from the pan and turn the heat to medium. Add a drizzle of oil (if needed) then stir in the beans, ginger, garlic, half the spring onion and half the coriander. Add the Thai spice (use less if you don't like heat!) and stir-fry for 1-2 mins until starting to colour. 

5

Return the turkey to your pan and stir everything together. Cook for 1 more minute, then pour in the coconut milk and half the soy sauce. Stir well then bring the mixture to a simmer. Cook gently until slightly reduced and the turkey is cooked, 8-10 mins., stirring occasionally. IMPORTANT: The turkey is cooked when no longer pink in the middle. 

6

Once the turkey is cooked and sauce thickened, gently stir in the spinach a handful at a time until just wilted and season to taste with salt and pepper if necessary. Fluff up the quinoa with a fork and mix through the remaining coriander. Serve into bowls with the sauce poured on top. Squeeze over the remaining soy sauce then finish with the left over spring onion and a wedge of lime at the side. Enjoy!

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