Cut the turkey breast into thin strips and divide the broccoli into small florets.
Heat the coconut oil in a frying pan or wok and fry the turkey strips over a high heat until lightly coloured. Then take them out briefly.
Fry the curry paste in the fat until fragrant. Pour in the coconut milk, stir until smooth and bring to the boil once.
Add the broccoli to the sauce, cover and simmer until tender-crisp. Then return the turkey strips to the pan.
Stir in the soy sauce and lime juice and warm everything through briefly. Season to taste with sea salt.
Serve straight away while hot, on its own or with rice.
Good to know
When it needs to be quick, this curry is just right. It's creamy and spicy, and makes a satisfying meal without much effort. A dish like this saves a lot of busy days.
Swaps
Turkey breast → chicken breast (similar protein content). Broccoli → green beans (for variety, also contain fibre). Soy sauce → tamari (often gluten-free). Rice → cauliflower rice (fewer carbs, more veg).
Allergens
Contains soya from the soy sauce. Curry pastes often contain crustaceans (shrimp paste) and can be hot depending on the product, so use a mild amount for children, and during pregnancy make sure the turkey is cooked through and the curry paste is pasteurised. Contains: gluten (soy sauce).
