Dreaming of a cozy, flavor-packed dinner that practically cooks itself? This One-Skillet Ground Turkey Thai Curry with Rice hits all the right notes—rich coconut, golden turmeric, colorful veggies, and fluffy rice, all simmered together with minimal fuss. It’s the kind of nourishing, weeknight-friendly meal you’ll crave on repeat (and the best part: only one pan to wash!).
Why You’ll Love This Recipe
- All-in-One Convenience: Everything—the rice, meat, veggies, and sauce—cooks in one skillet, making cleanup a breeze.
- Vibrant Thai-Inspired Flavors: Creamy coconut milk, aromatic ginger, and a splash of fish sauce bring irresistible, true-to-Thai-curry flavor with next-to-no fuss.
- Healthy Comfort Food: With lean ground turkey and a rainbow of veggies, this dish is as nourishing as it is soul-satisfying.
- Perfect for Busy Nights: The One-Skillet Ground Turkey Thai Curry with Rice is on the table in under an hour—less time than your favorite takeout.
Ingredients You’ll Need
These fuss-free ingredients are the heart and soul of this recipe. Every element has a purpose—creamy coconut milk brings the luxurious sauce, the fresh veggies add crunch and color, and those pantry spices layer in warmth and savor. Here’s what you’ll need to make One-Skillet Ground Turkey Thai Curry with Rice absolutely sing:
- Full-fat coconut milk: The secret to an ultra-creamy, slightly sweet curry base—don’t skimp on the full fat for richness.
- Lean ground turkey: Mild in flavor and light on fat, turkey soaks up all those Thai flavors without overpowering the curry.
- Fresh ginger: Grated ginger adds a zippy, aromatic sparkle that keeps the curry bright and lively.
- Carrots: Their natural sweetness and gentle crunch are a perfect contrast to the warm spices.
- Ground turmeric and paprika: These impart gorgeous color and golden, earthy flavor that shines in every bite.
- Ground cinnamon (optional): A pinch creates a subtle whisper of warmth and complexity. Try it once, and you might never leave it out.
- White rice (soaked): Soaking gives you supremely tender, fluffy grains that soak up all the curry’s goodness.
- Chicken broth: A flavorful liquid that’s essential for perfectly cooked rice and a savory base.
- Coconut aminos or low-sodium soy sauce: For salt and depth, while keeping things gluten-free if needed.
- Fish sauce: A splash or three adds that classic umami “wow”—don’t worry, it’s subtle in the final dish!
- Zucchini squash: Juicy and quick-cooking, zucchini rounds out the veggie medley in a lovely, gentle way.
- Sea salt: Just enough to heighten all the flavors, but add to taste if your soy is salty.
- Fresh basil: Chopped basil stirred in at the end brings a pop of herbal green freshness you can’t skip.
Variations
The beauty of this dish lies in its adaptability! Swap in your favorite veggies or cater to different dietary needs—it’s almost impossible to go wrong. Here are some easy ideas to make One-Skillet Ground Turkey Thai Curry with Rice your own:
- Go veggie-forward: Add bell peppers, peas, or baby spinach if you want extra greens and crunch.
- Make it spicier: Toss in a chopped chili or a sprinkle of crushed red pepper for a fiery kick.
- Switch the protein: Try ground chicken, pork, or even crumbled tofu for a different twist that works just as well.
- Low-carb swap: Substitute cauliflower rice at the end for a grain-free, lightning-fast option (cut back the broth if you do!).
How to Make One-Skillet Ground Turkey Thai Curry with Rice
Step 1: Soak the Rice
Set your rice up for success by soaking it in water for at least one hour (or even overnight if you think ahead). This extra step yields soft, fluffy grains that cook up perfectly in the skillet and ensures the rice absorbs every drop of that gorgeous curry sauce. Drain well, but don’t stress if there’s a light sheen of water left behind.
Step 2: Brown the Ground Turkey
Pour 1/3 cup of coconut milk into your largest, deep skillet and add the ground turkey. Break it up with a spoon and brown for 3–4 minutes on one side, then turn and continue browning for another 2–3 minutes. This gives that irresistible golden sear and lays the foundation for your curry’s flavor.
Step 3: Add Aromatics and Spices
Once the turkey is lightly browned, sprinkle in the grated fresh ginger, ground turmeric, paprika, and cinnamon (if using). Stir well—scraping up any browned bits from the bottom—and let the spices bloom for a minute, filling your kitchen with incredible aroma.
Step 4: Build the Curry and Simmer the Rice
Add the carrots, the rest of the coconut milk, chicken broth, coconut aminos or soy sauce, and fish sauce to the skillet. Give everything a good stir, then gently fold in your soaked, drained rice. Cover with a tight-fitting lid, bring to a robust boil, then immediately lower the heat to a simmer. Let it go for 10 minutes—you’ll feel the anticipation building as the flavors meld together!
Step 5: Add Zucchini and Finish Cooking
After the initial simmer, lift the lid and stir in your chopped zucchini. Re-cover and cook for another 10–15 minutes, until the rice is tender, most of the liquid has been absorbed, and the vegetables are just right. The colors will be dazzling, and the kitchen will smell better than your favorite Thai restaurant.
Step 6: Add Basil, Adjust Seasonings, and Serve
Off the heat, gently stir in the chopped fresh basil. Have a taste and adjust with sea salt as needed (especially if you used low-sodium or coconut aminos). Your One-Skillet Ground Turkey Thai Curry with Rice is now ready—serve it up in big, hearty bowls!
Pro Tips for Making One-Skillet Ground Turkey Thai Curry with Rice
- Rice Soaking Magic: Soaking the rice truly makes or breaks this dish! Soaked rice cooks evenly and swells beautifully in the curry—if you’re short on time, even a 30-minute soak helps.
- Don’t Rush the Sear: Let the turkey get a good golden crust before adding any liquids; this step deepens the final flavor and helps lock in juicy texture.
- Coconut Milk Consistency: Always use full-fat coconut milk and give it a good shake before opening so the cream and liquid are blended—this prevents a greasy or “broken” sauce.
- Season Last, Taste First: If using soy sauce, hold off on sea salt until the very end—the saltiness can vary hugely between brands and you don’t want to over-season.
How to Serve One-Skillet Ground Turkey Thai Curry with Rice
Garnishes
Shower your finished curry with extra fresh basil (Thai or Italian), a flurry of sliced scallions, or even a handful of chopped cilantro for a beautiful, flavor-packed finish. If you love a little zing, a squeeze of fresh lime or thinly sliced red chili is a chef’s kiss!
Side Dishes
This dish is hearty on its own, but a refreshing cucumber salad or steamed edamame makes a simple, cooling partner. For a bit of crunch, serve papaya salad or Thai spring rolls alongside your One-Skillet Ground Turkey Thai Curry with Rice feast.
Creative Ways to Present
Try serving your curry in wide, shallow bowls for a rustic, family-style effect—or ladle it over butter lettuce leaves for a fresh, hand-held twist. Sprinkle toasted coconut or roasted peanuts on top for restaurant-level drama and crunch.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be cooled to room temperature and stashed in an airtight container in the fridge for 3 to 4 days. The flavors in One-Skillet Ground Turkey Thai Curry with Rice only deepen overnight—lucky you for tomorrow’s lunch!
Freezing
This curry freezes beautifully. Transfer completely cooled portions to ziptop bags or sturdy freezer containers—lay them flat for quick freezing and efficient storage. They’ll keep well for up to 2 months; let thaw overnight in the fridge for best texture.
Reheating
To reheat, add a splash of water or extra coconut milk to a saucepan or microwave-safe bowl before warming gently, stirring often. This keeps the rice soft and the curry creamy, restoring the dish to its original, just-cooked glory.
FAQs
-
Can I make this curry dairy-free and gluten-free?
Absolutely! The One-Skillet Ground Turkey Thai Curry with Rice is naturally dairy-free thanks to coconut milk. For gluten-free, just use coconut aminos or a certified gluten-free soy sauce, and double-check that your fish sauce is gluten-free as well.
-
What other vegetables can I add for more variety?
Try bell peppers, snap peas, baby spinach, or even small broccoli florets—just add them at the right time so they don’t get overcooked. Sturdier veggies like bell peppers and snap peas go in with the carrots; leafy greens can be stirred in right at the end with the basil.
-
Can I use brown rice instead of white rice?
You can, but brown rice takes longer and requires more liquid. If using brown rice, soak it overnight and increase simmering time—check for doneness and add extra broth as needed so the curry doesn’t dry out.
-
How can I make the curry spicier or milder?
For more heat, add a finely chopped chili (Thai bird’s eye or jalapeño) or some red pepper flakes along with the ginger and spices. For a milder version, just skip the chili and go easy on the fish sauce—it’s totally customizable to your taste.
Final Thoughts
If you’re looking for a meal that’s comforting, colorful, and busting with flavor, this One-Skillet Ground Turkey Thai Curry with Rice deserves a spot at your table. It’s friendly for weeknights, a joy to make, and guaranteed to win hearts (and appetites!). I can’t wait for you to try it—let me know how it goes!
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 aromatic dish that is easy to make and perfect for a weeknight dinner. The combination of ground turkey, vegetables, and Thai spices cooked in coconut milk creates a rich and satisfying curry that pairs beautifully with fluffy white rice.
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, up to 24 hours. Drain the rice.
- Cook the Turkey: In a skillet, pour ⅓ cup of coconut milk and add the ground turkey. Brown for 3 to 4 minutes on each side.
- Add Ingredients: Stir in ginger and spices, then 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. Add zucchini, cover, and cook for an additional 10 to 15 minutes.
- Finish and Serve: Stir in basil, season with sea salt, and serve in bowls.
Notes
- If using soy sauce instead of coconut aminos, wait to add it until the end. Taste before adding extra salt, as soy sauce is salty.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
