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
Units
Scale
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
