THAI-STYLE RED CURRY WITH TURKEY AND GREEN BEANS

Ingredients: 

• 1 tablespoon expeller-pressed canola oil
• 1 red onion, cut into 1 1/2-inch chunks
• 2 tablespoons red curry paste
• 1 (13.5-ounce) can light coconut milk
• 1 1/2 cup low-sodium chicken broth
• 3 cups (about 1 1/4 pounds) shredded roasted turkey breast
• 6 carrots, chopped
• 1 (16-ounce) package frozen haricots verts
• 1 tablespoon lime juice
• Method:

  Heat oil in a large pot over medium high heat. Add onion and cook, stirring often, until deep golden brown, about 5 minutes. Stir in curry paste and cook for 1 minute more. Whisk in coconut milk and broth, add turkey and carrots and bring to a boil. Reduce heat to medium low, cover and simmer until carrots are almost tender, 7 to 8 minutes. Uncover, stir in green beans and lime juice and cook until carrots are tender and curry is thickened and hot throughout, 6 to 8 minutes more.
  Nutritional Info: 

  Per Serving:260 calories (110 from fat), 12g total fat, 5g saturated fat, 55mg cholesterol,290mg sodium, 16g carbohydrate (4g dietary fiber, 5g sugar), 22g protein