Thai Rice Salad with Turkey and Mixed Greens

Ingredients

• 200 g parboiled rice
• Salt
• 500 g Turkey breast fillet
• 10 g ginger root
• 1 Garlic clove
• 1 onion
• 2 tsp yellow Thai curry paste
• 2 tbsp Coconut oil
• 150 g sugar snap peas
• 100 ml coconut milk
• 2 organic limes (zest and juice)
• 2 stalks coriander
• 40 g mixed salad leaves (about 2 handfuls)

Instructions

1. 1.

   Cook the rice in boiling salted water over low heat until just al dente, about 15–20 minutes.

2. 2.

   Meanwhile, wash and pat dry the turkey breast, then slice into strips. Peel and cut ginger, garlic, and onion into pieces; finely chop with curry paste using a food processor or blender.

3. 3.

   Heat oil in a pan. Sauté the turkey strips for 3–4 minutes over medium heat. Clean and rinse sugar snap peas. Add the curry mixture and snap peas, cooking for another 2–3 minutes.

4. 4.

   Drain the rice, rinse under cold water, then add to the pan. Pour in coconut milk, lime zest, lime juice, and 50 ml water; stir and simmer for about 5 minutes until the liquid has evaporated. Season with salt and remove from heat.

5. 5.

   Wash, dry, and finely chop coriander; fold into the salad. Wash and dry the mixed greens, then serve the rice salad on plates topped with the greens.