Thai turkey with rice
A low-calorie recipe that’s low in potassium but high in vegetables.
Chef
Ingredients
240g basmati rice
1 tablespoon olive oil
400g lean turkey mince
3 teaspoons Thai seasoning or aromatic
Thai powder (avoid any with added salt)
4 pak choi heads
160g carrots, finely shredded
Method
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Step 1
Put the rice in a large pan and cover it with 600ml cold water. Bring it to the boil then cover with a lid, reduce the heat and simmer for 12 minutes. After 12 minutes turn the heat off, but leave the lid on to keep the steam in.
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Step 2
Meanwhile, heat a large frying pan over a high heat and add the olive oil. Fry the turkey mince for 5 minutes, breaking it up as it cooks. Drain off any excess fat, mix in the Thai spices and cook for a further 2 minutes. Add in 200ml of boiling water, cover and simmer over a low heat for 10 minutes.
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Step 3
Chop the white parts off the pak choi and stir into the mince along with the shredded carrot. Cook for two minutes, then shred the green parts of the pak choi and cook until wilted.
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Step 4
Fluff up the rice with a fork and divide into four bowls. Serve the turkey and vegetable mixture on top.
Food facts
The rice is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.
This recipe is low in potassium, despite the use of fresh vegetables that haven’t been boiled. This is because the quantities have been kept to a mini-mum, therefore please ensure you follow the quantities for all the ingredients and the serving sizes.
This recipe is also low in phosphate, however it still contains some phosphate, provided by the turkey, therefore, if you are prescribed a phosphate binder you should take as directed.
To increase the fibre in this recipe, try making it with wholegrain brown rice instead of white rice. You will need to allow a longer cooking time.
Broccoli may be a cheaper option than Pak choi – you could do half broccoli and half pak choi or replace the full 400g with broccoli. This change will remain low in potassium – however to lower the potassium further you could blanch the pak choi or parboil the broccoli before adding to the mince.
This dish is best eaten freshly served.
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