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Stick with me for this unusual combo. I’ve been eating it this week for my lunches and I’m yet to be disappointed. Instead of being hemmed in by what’s traditional, I like to crate combinations out of flavours I love.
Thai Red Curry Turkey & Swiss Chard Bowls
To make 4 servings:
🥄 2 lb ground turkey
🥄 2 tbsp garlic-ginger paste (or chop 1 tbsp of each fresh)
🥄 1 tin coconut milk
🥄 1/4c Thai red curry paste
🥄 3 bunches Swiss Chard, de-ribbed, chopped and washed
🥄 cooked brown rice, to serve
Cook the ground turkey over medium heat, along with the garlic and ginger. Break up the turkey with a wooden spoon as it cooks. Remove from heat, drain excess fat and set aside.
In the same pan and again over medium heat, wilt the chard. Add a little water to the pan to prevent the chard from burning. Once the chard is thoroughly wilted, drain and remove from heat.
Mix together the Thai red curry paste and the coconut milk. Use a whisk to bring together.
Add the chard, turkey and red curry mixture together and stir through.
Serve over rice.