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🥗 Thai Rice Salad with Turkey Strips and Leaf Salad
454 kcal · 30 min · 4 servings
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Ingredients
- 200 g Parboiled Rice
- Salt
- 500 g Turkey Breast Fillet
- 10 g Ginger Root
- 1 Clove of Garlic
- 1 Onion
- 2 tsp Yellow Thai Curry Paste
- 2 tbsp Coconut Oil
- 150 g Snow Peas
- 100 ml Coconut Milk
- 2 Organic Limes (Zest and Juice)
- 2 Stalks Coriander
- 40 g Mixed Salad Leaves (2 Handfuls)
Instructions
- 1. Bring water to a boil and add salt.
- 2. Cook the rice over low heat for 15 to 20 minutes until slightly al dente.
- 3. Wash the turkey breast fillet and pat it dry with a kitchen towel.
- 4. Cut the meat into thin strips.
- 5. Peel the ginger, garlic, and onion.
- 6. Cut the peeled ingredients into coarse pieces.
- 7. Place the pieces and the curry paste into a food processor.
- 8. Pulse the mixture until finely chopped.
- 9. Heat oil in a frying pan.
- 10. Fry the meat strips for 3 to 4 minutes over medium heat.
- 11. Remove the hard ends and strings from the snow peas.
- 12. Wash the snow peas thoroughly.
- 13. Add the curry mixture and the snow peas to the pan.
- 14. Continue frying everything for another 2 to 3 minutes.
- 15. Drain the rice.
- 16. Rinse the rice under cold water.
- 17. Let the rice drain well.
- 18. Add the rice to the pan.
- 19. Pour in the coconut milk.
- 20. Grate the zest of a lime directly into the pan.
- 21. Squeeze the juice of the lime into the pan.
- 22. Add 50 milliliters of water.
- 23. Toss the pan and continue cooking everything for about 5 minutes.
- 24. Wait until the liquid has evaporated.
- 25. Season the dish with salt.
- 26. Remove the pan from the heat.
- 27. Wash the coriander leaves.
- 28. Shake the coriander dry.
- 29. Finely chop the coriander.
- 30. Stir the coriander into the rice.
- 31. Wash the salad leaves.
- 32. Shake the salad leaves dry.
- 33. Arrange the salad on plates.
- 34. Place the rice salad on top.
Nutrition per serving
- kcal: 454
- Protein: 36 g · Fett/Fat: 12 g · Carbs: 48 g