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One-Skillet Ground Turkey Thai Curry with Rice
4.6 from 381 votes

One-Skillet Ground Turkey Thai Curry with Rice

This One-Skillet Ground Turkey Thai Curry combines ground turkey browned with fresh ginger and warm spices like turmeric, paprika, and cinnamon in a creamy coconut milk and chicken broth base. Carrots, zucchini, and soaked white rice simmer together until tender. Coconut aminos, fish sauce, and fresh basil finish the dish with savory and herbal notes.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Add ginger and spices and stir, chopping up the turkey. 
  4. 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.
  5. Reduce heat to a simmer and cook 10 minutes. 
  6. 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

Serving 1of 5 Calories 542kcal (27%) Carbohydrates 41g (14%) Protein 20g (40%) Fat 41g (63%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 542

% 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.