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Source: 99% Fat-Free, Healthy Cooking

Spicy Turkey Curry
The trick to stir-fries is to cut all the ingredients into pieces the same size to promote even cooking.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 6 minutes
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10 ounces turkey breast tenderloin
1 tablespoon cornstarch or 2 teaspoons cornstarch
3 tablespoons Thai fish sauce
1 tablespoon lemon juice, freshly squeezed
4 ounces (about 1 small) yellow onion
6 ounces (about 1) red bell pepper
4 ounces (about 24) green beans
2 pieces (each about the size of a quarter) fresh ginger
1 clove garlic
2 ounces fresh cilantro
1 tablespoon red curry paste
1 1/4 cups chicken stock or 2 tablespoons chicken stock
1/2 cup bamboo shoots, canned, rinsed and drained

Trim and cut the turkey into thin strips. Combine in a bowl with 1 tablespoon of the cornstarch, 2 tablespoons of the fish sauce, and the lemon juice. Mix and set aside.

Peel and cut the onion into thin wedges (about 1 cup). Trim and slice the bell pepper into long strips (about 1 cup). Trim the green beans. Peel the ginger and the garlic. Chop the cilantro (about 1/4 cup).

For the curry sauce, combine the remaining 2 teaspoons of cornstarch, the remaining tablespoon of fish sauce, the curry paste, and 1 cup of the chicken stock in a small bowl.

Put the green beans into a microwave-safe container, cover loosely with plastic wrap, and microwave at full power until steaming, about 1 minute. Leave wrapped until ready to use.

Preheat a nonstick wok or a large nonstick skillet over high heat. Combine 1/4 cut of the remaining chicken stock, the ginger, and the garlic in the hot wok or skillet. Cook and stir for 30 seconds. Add the onion, bell pepper, and bamboo shoots. Cook for about 2 minutes, stirring constantly, until the onion is translucent. Add the green beans. Cook for about 1 minute more, stirring, until the bamboo shoots have just begun to brown. Discard the ginger and garlic and transfer the contents of the pan to a bowl.

Combine the remaining 2 tablespoons of chicken stock and the turkey in the wok or skillet. Cook for about 2 minutes, stirring constantly, until the meat is no longer pink. Add the prepared curry sauce and cook and stir for about 1 minute more, until the sauce is thick and bubbly. Return the vegetables to the pan and toss to coat.

Garnish with the cilantro and serve about 1 1/4 cups per person.

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