Thai-Style Red Curry with Turkey and Green Beans

Ingredients

1 tablespoon canola oil

1 red onion, cut into 11/2-inch chunks

2 to 3 tablespoons red curry paste

1 (13.5-ounce) can light coconut milk*

11/2 cups 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 to 2 tablespoons lime juice

INSTRUCTIONS
ONE: 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.

TWO: 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.