20-Minute (Kid-Friendly) Thai Green Curry with Turkey
Recipes from Dietitian Jenn Messina
Jenn Messina is an experienced Registered Dietitian and a mom of two energetic kids. To her, food is life! It nourishes our bodies, minds, and spirits and connects us to each other and to our heritage.
After graduating from the University of British Columbia, she spent the last 16 years working as a Registered Dietitian with thousands of people of all ages and backgrounds. With so much nutrition information on the web, it can be frustrating, confusing and overwhelming. Jenn became an RD because she is passionate about helping people and truly enjoys learning about your life, work, families, and diets.
Jenn Messina
What the heck do you do with all those leftovers!? If you‘re like me you love leftovers but don’t want to eat the same thing day in and day out. We use some shortcuts to make this curry nice and easy. My kids even like this one!
Ingredients:
Leftover turkey (or chicken)
Mild green curry paste (we like J-Lok from Stong’s)
1/4 cup Olive oil
1 can regular coconut milk
Savoy cabbage (1/4 to 1/2 a large bunch)
Mushrooms apprx 10
Brown rice
Optional: green onions and sesame seeds
Instructions:
Add 1 tbsp oil to a pan and add 1/4 cup curry paste, fry until fragrant
Add mushrooms (or pretty much any vegetable), stir fry, then add turkey
Finally, add cabbage and coconut milk and cook until cabbage is soft and wilted
Top with green onion and sesame seeds
