Serves 3

Cook Time: 30 minutes

Macros: 479 Cals 38g Protein

Ingredients:

• 6 oz. Ground Turkey
• 12 oz. Shrimp
• 6 oz. Protein Spaghetti
• 1 cup Zucchini
• 1 Medium White Onion
• ½ cup sliced Mushrooms
• ½ medium Bell Pepper 
• 1 cup Broccoli 
• ⅔ can Low Fat Coconut Milk
• 3 tbsp Thai Red Curry Paste
• 1 Lemongrass Stalk
• 1 large Bay Leaf
• 2 loosely packed tbsp Brown Sugar
• 3 cloves Garlic
• 2 tbsp Ginger
• 3 tbsp Cilantro
• 5 tbsp Thai Basil
• 1 tbsp Coconut oil
• 1 Lime

Directions: Add coconut oil, garlic and ginger to a hot pan over medium heat until fragrant. Once fragrant add turkey and cook until browned. In a different pot, heat water until boiling, add spaghetti and salt to taste. Once cooked to al dente, drain and place aside. Cook accordingly to package instructions. Once turkey is browned, add curry and sugar, stir fry for about 2 minutes. Then add zucchini, onion, mushroom, bell pepper, and broccoli and let cook for 1 minute. Toss in bruised lemongrass, bay leaf and coconut milk and let it come to a boil. Let boil for 4-6 minutes making sure it does not become too dry (if needed add remainder of coconut milk can). After all vegetables are cooked thoroughly add cilantro and basil, toss for 1 minute. Combine with cooked spaghetti, toss until combined. Serve with a squeeze of lime.