500g/ 1lb 2oz skinless turkey breast, cut into strips
225g thin rice noodles
1 red pepper, deseeded and sliced
400ml can reduced-fat coconut milk
juice 1 lime
2 tsp sugar
small handful coriander
Heat a large saucepan and fry the
curry paste for 1 min, until fragrant.
Tip in the stock and bring to the boil,
then throw in the turkey and cook for
5 mins. Add the rice noodles and cook
for 3 mins more.
Add the pepper and beansprouts and
cook for 2 mins more. Add the coconut milk, bring to a simmer, season with
the lime juice and sugar, then spoon
into bowls, sprinkle with the coriander
leaves and serve.