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
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, 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
