Thai Curry Turkey and Cabbage Stir-Fry Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - ground turkey
  • 2 tablespoons - Thai green curry paste
  • 1 tablespoons - cornstarch
  • 2 teaspoons - lime juice
  • 1/2 - inch piece of ginger, grated
  • 2 teaspoons - vegetable oil
  • 2 cups - shredded mixed green and purple cabbage
  • 1 cups - bean sprouts
  • 1 cups - shredded carrots
  • 1 - Thai chile or jalapeno, sliced
  • 3 - scallions, sliced
  • 12 leaves - Boston lettuce, for serving
  • - lime wedges, for serving
  • Directions:

    Combine turkey, curry paste, cornstarch, lime juice and ginger.

    Heat 1 teaspoon of oil in skillet over high heat. Add turkey and cook, breaking up with wooden spoon. Set aside.

    Wipe skillet clean and heat remaining teaspoon of oil. Add cabbage, bean sprouts, carrots and chile and cook, stirring until crisp-tender, about 2 minutes. Add turkey and reheat.

    Remove from heat and stir in scallions. Top the lettuce leaves with mixture and serve with lime wedges.

    Brief Description

    Ground turkey with some curry and ginger stir-fried with cabbage, bean sprouts and carrots, and served on lettuce leaves.

    Main Ingredient:

    ground turkey

    Category:  Main Dish

    Cuisine:  Thai

    Prep Time: 10 min
    Cook Time: 15 min


    Prevention magazine

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    Posted On:

    March 22, 2017

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