Vibrant and comforting, One-Skillet Ground Turkey Thai Curry with Rice is your ticket to a deeply flavorful, weeknight-friendly dinner that tastes like it’s been simmering all day. Succulent ground turkey, creamy coconut milk, crisp veggies, and fragrant spices come together with perfectly fluffy rice—all in a single pan. This recipe is full of rich Thai-inspired flavors, cozy textures, and a pop of fresh basil, making family dinner something to genuinely look forward to.
Why You’ll Love This Recipe
- Truly One-Pan: You build layers of flavor and let everything cook together, so dinner is ultra satisfying and clean up is gloriously minimal.
- Rich Thai-Inspired Flavors: Coconut milk, ginger, turmeric, and fish sauce infuse every grain of rice and bite of turkey with irresistible, aromatic warmth.
- Family-Friendly & Flexible: Mild enough for picky eaters, customizable for spice lovers, and balanced with veggies, protein, and grains in every serving.
- Wholesome and Satisfying: Lean turkey and loads of veggies keep this dish light—but the creamy sauce and tender rice make it truly comforting.
Ingredients You’ll Need
This is one of those beautiful recipes where every ingredient matters, but none are fussy or hard to find. Each component, from creamy coconut milk to fresh basil, adds depth of flavor, a different texture, or a lively boost of color to the One-Skillet Ground Turkey Thai Curry with Rice.
- Full-fat coconut milk: This is the backbone of your curry, creating a luscious, silky sauce—don’t skimp on quality here for the creamiest result.
- Lean ground turkey: A healthy, quick-cooking protein that soaks up all those bold Thai flavors while keeping the dish light and satisfying.
- Fresh ginger: Adds a zesty, aromatic punch that sets the tone for classic Thai curry notes.
- Carrots: Tender, sweet, and vibrant—these add color and the perfect bit of bite after simmering.
- Ground turmeric & paprika: Earthy and warming, they tint the rice golden and build that classic curry flavor.
- Ground cinnamon (optional): A hint of this sweet spice brings subtle warmth and depth—try it if you love complexity.
- White rice (soaked): Soaking keeps the grains light and fluffy as they soak up all the coconutty sauce.
- Chicken broth: Provides the savory backbone and helps everything simmer nicely together.
- Coconut aminos or low-sodium soy sauce: Offers umami and complexity—coconut aminos are slightly sweeter, while soy sauce brings saltier notes.
- Fish sauce: The secret to savory, authentic Thai flavor; start with a tablespoon and add more to taste!
- Zucchini squash: Mild and juicy, it soaks up the curry flavors and stays wonderfully tender.
- Sea salt: Rounds out the flavors—just add it at the end to avoid over-salting if you’re using soy sauce.
- Fresh basil: Chopped and stirred in at the end for a burst of color and an explosion of herbal freshness.
Variations
What’s better than a one-pan supper? One you can truly make your own! One-Skillet Ground Turkey Thai Curry with Rice is incredibly adaptable, so never fear switching up the veggies, protein, or seasonings to suit your cravings, pantry, or dietary needs.
- Swap the protein: Try chicken, pork, or even crumbled tofu for a vegetarian spin that’s just as hearty and satisfying.
- Change up the veggies: Bell peppers, snap peas, spinach, or even broccoli florets are delicious stand-ins or additions.
- Make it spicy: Add a diced Thai chili or a squeeze of sriracha to kick up the heat if you love a spicier curry.
- Go low-carb: Substitute cauliflower rice for the soaked white rice—just reduce the broth to avoid a watery curry.
How to Make One-Skillet Ground Turkey Thai Curry with Rice
Step 1: Soak the Rice
Start by soaking your white rice in a bowl of water for at least an hour (or even overnight if you’re planning ahead). This extra step means your rice will steam up fluffy and light—never mushy—after it simmers in the curry sauce. Drain the rice just before you’re ready to cook, but don’t worry if it’s a bit damp; the extra moisture won’t hurt a thing.
Step 2: Brown the Ground Turkey in Coconut Milk
Pour about a third of your coconut milk into a large, deep skillet and add the ground turkey. Using coconut milk as your browning fat isn’t traditional, but it forms an amazing base. Sauté the turkey for several minutes, flipping halfway through, until it’s mostly cooked and beginning to brown around the edges.
Step 3: Add the Aromatics and Spices
Sprinkle in your freshly-grated ginger, turmeric, paprika, and the optional cinnamon. Mix well, breaking up the turkey even further. This coats every morsel in flavor and lets the spices bloom right in the coconut milk.
Step 4: Build Your Curry Base
Toss in the chopped carrots, pour in the remaining coconut milk and chicken broth, then stir in your coconut aminos (or soy sauce) and fish sauce. Now, add the drained rice and give it a really good mix, making sure the rice is evenly distributed and submerged in the liquid.
Step 5: Simmer and Add Veggies
Cover the skillet and bring everything up to a full boil, then reduce to a gentle simmer for 10 minutes. After that, stir in the chopped zucchini, cover again, and continue cooking for another 10–15 minutes until the rice is tender, the veggies are cooked to your liking, and most of the liquid has been absorbed into a creamy sauce.
Step 6: Finish & Serve
Right at the end, stir in the fresh chopped basil and season to taste with sea salt if needed. This last handful of bright green basil brings everything together. Dish your One-Skillet Ground Turkey Thai Curry with Rice into bowls and get ready for big smiles all around the table.
Pro Tips for Making One-Skillet Ground Turkey Thai Curry with Rice
- Rice Soaking Secret: Give the rice plenty of soaking time before cooking—it ensures each grain stays distinct, soaking up maximum flavor from the curry without getting clumpy.
- Basil Burst Timing: Only stir in fresh basil at the very end—this keeps its flavor clean and bright instead of letting it wilt and fade during simmering.
- Customize the Salt: If you swap coconut aminos for soy sauce, always taste before you sprinkle in sea salt; soy sauce is punchier and can quickly lead to an oversalted dish!
- Don’t Rush the Simmer: Let the covered skillet do its thing for the full 20–25 minutes; this patience guarantees a sumptuously creamy curry and tender-crisp veggies every time.
How to Serve One-Skillet Ground Turkey Thai Curry with Rice
Garnishes
Scatter more fresh basil, a generous handful of chopped cilantro, or thinly sliced scallions over each bowl just before serving for a burst of freshness. If you’re feeling extra, a wedge of lime or a pinch of toasted sesame seeds can add zing and crunch to your One-Skillet Ground Turkey Thai Curry with Rice.
Side Dishes
Because this is a complete meal in one, sides are totally optional—but a fresh cucumber salad or crisp Thai-inspired slaw works beautifully to balance the curry’s richness. If you want to stretch the meal, serve with steamed edamame or simple grilled shrimp.
Creative Ways to Present
Set out bowls and let everyone pile on toppings like sriracha, crushed peanuts, or extra herbs for a fun, family-style vibe. To get a little fancy, plate your curry in shallow bowls with basil leaves fanned on top, and serve lime wedges around the rim for a splash of color.
Make Ahead and Storage
Storing Leftovers
Leftovers keep wonderfully! Let the curry cool, transfer it to a lidded container, and store in the fridge for up to four days. The flavors deepen overnight, so tomorrow’s lunch will be even more flavorful.
Freezing
One-Skillet Ground Turkey Thai Curry with Rice freezes surprisingly well. Scoop cooled portions into airtight freezer containers, leaving a little room for expansion, and freeze for up to two months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, simply microwave single servings (stirring once midway through) or gently warm on the stovetop over low heat. If the curry looks a little thick, add a splash of water or coconut milk to bring the creamy texture back.
FAQs
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Can I use brown rice instead of white rice for this recipe?
Yes, you can use brown rice, but it will require a longer soaking time (ideally overnight), extra liquid, and a longer cooking period to achieve tenderness. Keep an eye on the liquid as it simmers and add more broth as needed to prevent sticking or burning.
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What can I use instead of fish sauce to keep this dish vegetarian?
You can swap fish sauce for a splash of extra soy sauce or coconut aminos plus a dash of lime juice for tang and depth. There are also vegan “fish” sauces available at many Asian grocers if you want that classic Thai flavor.
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How do I prevent the rice from sticking to the skillet or burning?
Make sure your skillet is well-bottomed (not thin or easily scorched), keep the liquid ratio on point, and maintain a gentle simmer rather than a hard boil once you cover it. Give the rice a gentle stir or two during cooking if you notice any sticking on the bottom.
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Is this One-Skillet Ground Turkey Thai Curry with Rice spicy?
The base recipe is quite mild, perfect for families or anyone who prefers gentle heat. If you like spice, you can absolutely add diced chilies, a spoonful of red curry paste, or serve with hot sauce at the table!
Final Thoughts
Cozy, flexible, and absolutely bursting with Thai-inspired goodness, One-Skillet Ground Turkey Thai Curry with Rice is a recipe I come back to again and again—and I hope it becomes a staple for you too. It’s the kind of meal that feels as joyful to make as it does to eat, so go ahead and give it a try. Your skillet (and everyone at your table) will thank you!
Print
One-Skillet Ground Turkey Thai Curry with Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Thai
Description
This One-Skillet Ground Turkey Thai Curry with Rice is a flavorful and satisfying dish that combines lean ground turkey with aromatic spices, vegetables, and creamy coconut milk. Perfect for a cozy dinner at home.
Ingredients
For the Curry:
- 1 (15-ounce) can full-fat coconut milk
- 1 pound lean ground turkey
- 1 Tbsp fresh ginger, peeled and grated
- 2 large carrots, peeled and chopped
- 1 tsp ground turmeric
- 1 tsp ground paprika
- 1/2 tsp ground cinnamon, optional
- 1 1/2 cups white rice, soaked for at least 1 hour
- 1 2/3 cups chicken broth
- 3 Tbsp coconut aminos or low-sodium soy sauce
- 1 to 3 Tbsp fish sauce, to taste
- 1 medium zucchini squash, chopped
- 1/2 tsp sea salt, to taste*
- 1/3 cup fresh basil, chopped
Instructions
- Soak the Rice: Place rice in a bowl and cover with 2 inches of water. Soak rice for at least 1 hour. Drain the rice well.
- Cook the Turkey: In a skillet, pour 1/3 cup of coconut milk and add the ground turkey. Brown for 3 to 4 minutes on each side.
- Add Aromatics and Vegetables: Stir in ginger and spices. Add carrots, remaining coconut milk, broth, coconut aminos, and fish sauce. Stir in the rice. Cover and bring to a boil.
- Simmer: Reduce heat to a simmer and cook for 10 minutes. Stir in zucchini, cover, and cook for an additional 10 to 15 minutes until the liquid is absorbed and vegetables are cooked.
- Finish and Serve: Stir in chopped basil, adjust seasoning with sea salt, and serve in bowls.
Notes
- *If using soy sauce instead of coconut aminos, add it at the end to control saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
