Ingredients
2 turkey breasts, sliced
1 bunch kale, de-stemmed
1 onion
2 garlic cloves
1 small knob of ginger
1 bunch parsley
2 tbsp. red panang curry paste
1 tbsp. coconut oil
1 tbsp. miso
½ cup water
¼ cup full cream yoghurt
Method
Blend kale, onion, garlic and ginger in food processor until smooth/medium coarseness. Add coconut oil to a large saucepan on medium/high heat. Add kale mixture and curry paste to the pan and cook for 5 minutes.
Break down miso paste with water and add to pan with turkey. Cook for 5 – 10 minutes. Turn off heat and add yoghurt.
Serve with red rice.
