One-Skillet Ground Turkey Thai Curry with Rice
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
542 kcal
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Course
Main Course
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Cuisine
Thai
One-Skillet Ground Turkey Thai Curry with Rice
Description
Ground turkey is first browned in a skillet with fresh grated ginger and spices including turmeric, paprika, and optionally cinnamon, creating a fragrant base. A measured amount of coconut milk and chicken broth is added along with soaked white rice, carrots, coconut aminos, and fish sauce. Cooking covered allows the rice and vegetables to absorb liquid and soften.
After initial simmering, zucchini and fresh basil are stirred in, cooking briefly to maintain their texture and brightness. The fish sauce and coconut aminos lend salty and umami depth, while the curry spices provide warmth without overwhelming heat. The dish is cooked entirely in one skillet, streamlining preparation and cleanup.
Use low-sodium soy sauce as a substitute for coconut aminos but add it at the end due to its higher salt content. This curry combines protein, starch, and vegetables into a flavorful meal suitable for simple weeknight dinners.
Ingredients
- 1 (15-ounce) can coconut milk full-fat
- 1 pound ground turkey lean
- 1 Tbsp ginger peeled and grated, fresh
- 2 large carrot peeled and chopped
- 1 tsp Turmeric ground
- 1 tsp paprika ground
- 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 zucchini chopped, medium
- 1/2 tsp salt to taste, sea salt
- 1/3 cup basil chopped, fresh
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, wait to add it until the end and taste first to control sodium levels.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 1of 5 | |
| Calories | 542kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 20g | 40% |
| Fat | 41g | 63% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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