One-Skillet Ground Turkey Thai Curry with Rice

Name: One-Skillet Ground Turkey Thai Curry with Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-ounce) can full-fat coconut milk; 1 pound lean ground turkey; 1 Tbsp fresh ginger; 2 large carrots; 1 tsp ground turmeric; 1 tsp ground paprika; 1/2 tsp ground cinnamon; 1 1/2 cups white rice; 1 2/3 cups chicken broth; 3 Tbsp Coconut aminos; 1 to 3 Tbsp fish sauce; 1 medium zucchini squash; 1/2 tsp sea salt; 1/3 cup fresh basil

User Reviews

4.6

381 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
542 kcal
Course
Main Course
Cuisine
Thai

One-Skillet Ground Turkey Thai Curry with Rice

Tyler Espinosa

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One-skillet ground turkey curry with rice and vegetables makes an amazing complete meal! Full of lean protein, carbohydrates, fiber, and healthy fats, this easy recipe is both delicious and satisfying.

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Ingredients

Servings

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 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

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Instructions

Place rice in a bowl and cover with 2 inches of water. Soak rice at least 1 hour (up to 24 hours). Drain the rice. It's okay if it still has a light coating of water over the grains, but be sure to drain all the water as best as possible. I use a saucepan with a lid to soak the rice and employ the lid to help drain it.
Pour ⅓ cup of coconut milk into a skillet add the ground turkey. Brown for 3 to 4 minutes, flip to other side and continue browning another 2 to 3 minutes.
Add ginger and spices and stir, chopping up the turkey.
Add the carrots, remaining coconut milk, broth, coconut aminos, and fish sauce, and stir well. Stir in the rice. Cover, and bring to a full boil.
Reduce heat to a simmer and cook 10 minutes.
Stir in the zucchini, cover, and cook an additional 10 to 15 minutes, until much of the liquid has been absorbed and the vegetables are cooked to desired done-ness. Stir in the chopped basil and taste the curry. Add sea salt to taste and serve in bowls.

Notes

*If using soy sauce instead of coconut aminos, hold off on adding sauce until the very end. Taste the curry first before adding any additional salt, as soy sauce is high in sodium.