Thai Turkey Curry (Syn Free)



I can’t get enough of Thai food this week. The beautiful mix of ginger, garlic, chilli and lemon grass makes this recipe so delicious and fragrant. If only I could find a good recipe for an authentic (but Slimming World friendly) Tom Yum soup I’d be over the moon.

Serves 4 with rice or two without for SP


4 turkey breast steaks, cut into strips

0 cal cooking spray

4 garlic cloves, peeled and finely chopped

1/2 lemon grass stick, finely chopped

3 cm ginger, peeled and finely chopped

1 chilli, deseeded (or not if you like a really authentic heat) and finely chopped

8 spring onions, cut into diagonal strips

1 onion, finely sliced

300 g bag mixed stir fry veggies (corn, carrots, bean sprouts, peppers etc.)

200 ml chicken stock, made up as per instructions

4 tbsp soy sauce

1 tbsp fish sauce

8 tbsp low fat natural yoghurt

Handful of fresh coriander, roughly chopped


  1. Spray a wok with 0 cal cooking spray, over a high heat and fry the turkey strips for 5 minutes until lightly browned.
  2. Add the onion, garlic, lemon grass, ginger and spring onions and continue to stir fry for 4 minutes.
  3. Add the remaining vegetable and continue to stir fry for 3 minutes.
  4. Add the stock, soy sauce and fish sauce and bring to boil, then turn down the heat and simmer for 4 minutes.
  5. Remove from the heat, stir in the yoghurt and the fresh corriander and serve immediately.





3 thoughts on “Thai Turkey Curry (Syn Free)

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