Thai spiced turkey, a vegetable red Thai curry & zoodles

Thai spiced turkey, a vegetable red Thai curry & zoodles

It’s been ages since I’ve made a Thai curry and I wanted to make it a little differently to how I would normally.

Hope you like it!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

267 g turkey breast steak
95 g mushrooms, sliced
95 g courgette
39 g sesame seeds
1 lime, slice
1 tsp Thai 7 spice mix
6 g coconut oil
28 g Thai red curry paste
43 ml reduced fat coconut milk
149 g mange tout
salt and pepper


  • Pre-heat your oven to 190°C fan/400°F and line a baking sheet with non stick foil.
  • Arrange the turkey breast onto the baking sheet and sprinkle both sides with the Thai 7 spice seasoning.
  • Bake in the oven until cooked, it will be firm to the touch when it is cooked through and rest it.
  • To make your zoodles, take a courgette and cut it in half lengthways.
  • Using a teaspoon carefully scrape out the centre of the courgette so that you’re left with the firm outer flesh.
  • Take a potato peeler and run it down the length of one side of the courgette to make ribbons or zoodles.
  • Continue to do this until you have enough for the recipe and arrange them in your serving bowl.
  • Put a frying pan onto the heat and add the coconut oil.
  • When the oil has warmed up add the mushrooms and cook these for a minute before adding the mange tout.
  • After another minute add the curry paste and cook it in the pan for a couple of minutes before adding the reduced fat coconut milk.
  • If you feel you want more of a sauce, don’t be afraid to add a few tablespoons of water to the pan as this won’t affect your macros.
  • When the mange tout are cooked to your liking, serve the vegetable curry alongside the zoodles and sprinkle with your sesame seeds.
  • After the turkey has rested for a few minutes, cut it into slices and arrange it on top of your vegetable curry and zoodles, and serve with a slice of lime for a little zing!

Recipe Notes

  • To make zoodles, use firm courgettes for the best results.
  • Why not batch cook this recipe and have a portion ready for tomorrow too!

Nella Foulds
Nella Foulds

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