Spicy Masala Cutlets with Thai Green Curry Squash Noodles
1 package (12 oz.) Spicy Masala turkey cutlets
2 + 2 tbsp olive oil
2 tsp minced ginger
2 tsp garlic, chopped
4 scallions (sliced into 1/8 slices) (white parts only—reserve the green for garnish)
1 sweet red pepper (quartered, seeded and sliced)
1/2 tsp sea salt
1 tbsp Thai green curry paste
1 ½ cups low-sodium vegetable stock
1 lb. green and yellow squash noodles
4 oz. sugar snap or snow peas (cut in half)
Salt and pepper to taste
Freshly sliced basil or cilantro leaves for flavor or garnish
In a saucepan over medium heat, add olive oil and Spicy Masala turkey cutlets. Cook uncovered for 3 minutes on each side, until internal temperature reaches 165°F. Transfer to a holding plate to let turkey rest and keep warm.
Add oil to the saucepan with garlic, ginger, scallions, red pepper and salt. Then cook for 30 seconds to 1 minute until fragrant.
Remove saucepan from heat and stir-in the curry paste. Return to heat to cook for 1 to 2 minutes.
Add veg stock, along with squash noodles and snap peas.
Increase heat to high and simmer for 3 to 5 minutes. Season with salt & pepper to taste.
Gently stir-in the reserved turkey strips along with basil and scallion greens. Divide between three warmed bowls and serve.