Yield: 4 x 1 cup (250 g) servings
1 cup (250 g) servings
coconut milk powder
PB2 peanut butter powder
(low-sodium. Or regular)
(or lemon juice. Fresh or bottled.)
(or salt sub)
(aka cilantro. Leaves, fresh or tube. To taste, optional)
Drain turkey, reserve all broth.
In 125 ml (1/2 cup) of the turkey broth, put 3 tablespoons of corn starch. Whisk.
Add the coconut milk powder, the peanut butter powder, the garlic powder, the onion powder, and the curry powder. Whisk again, don't worry about any lumps yet.
Nuke in microwave for 2 minutes.
Add remaining broth from jar.
Whisk well, don't worry about any lumps yet.
Nuke in microwave for 5 minutes.
Stir in the soy sauce, lime juice, salt sub, sesame oil, hot sauce (if desired) and fresh coriander leaves (if desired). Whisk.
Stir in the drained turkey and mushrooms, zap for another 5 minutes or so until piping hot.
Turkey Curry. www.healthycanning.com