Description
A flavorful and creamy ground turkey curry made with Thai red curry paste and coconut milk, served over cauliflower rice.
Ingredients
Scale
- 2 T peanut oil, divided (see notes)
- 1 1/2 lbs. ground turkey
- 1 onion, cut into slivers
- 4 T Thai Red Curry Paste (more or less to taste)
- 1 can (13 oz.) unsweetened coconut milk
- 1 cup chicken broth
- 1 large red bell pepper, seeds removed and cut into strips
- 2 medium zucchini, cut into half-moon slices
- 16 oz. frozen cauliflower rice, thawed
- 1 bunch cilantro, chopped (see notes)
- 1–2 T fresh-squeezed lime juice
- fresh lime pieces to squeeze on at the table (optional)
Instructions
- Take 16 oz. cauliflower rice out of the freezer and let it thaw on the counter.
- Heat one tablespoon oil, add the ground turkey and cook over medium-high heat, breaking turkey apart as it cooks. Turkey takes at least five minutes to release water and then brown, don’t rush that step.
- Cut up onion into slivers while the turkey browns. (You might also want to cut up the red bell pepper and zucchini now if you feel more comfortable having things chopped ahead.)
- Remove browned turkey to a plate and wipe out the pan.
- Heat the other tablespoon of oil over medium-high heat, add onion, and cook about 3 minutes.
- Add curry paste and cook one minute. (You might want to use a bit less if you’re not sure how spicy you like it.)
- Then add coconut milk and chicken broth and heat over medium heat while you cut up the red bell pepper and zucchini. (Taste after the coconut milk and broth has simmered and see if you want more curry paste.)
- Add zucchini and red pepper strips to the coconut milk mixture and cook over medium heat about 3 minutes.
- Add thawed cauliflower rice and cook about 6-8 minutes, or until it’s cooked through. (You can also just simmer the turkey and vegetables, cook the cauliflower rice separately, and serve the turkey-vegetable mixture over cauliflower rice if you prefer.)
- Add the browned turkey and any juice that has accumulated on the plate and stir to gently combine.
- Cook another 2-3 minutes, just until the turkey is completely heated through.
- Stir in chopped cilantro (or green onion) and lime juice.
- Serve hot.
- The Ground Turkey Curry will keep in the refrigerator for a day or two and it re-heats very well in a pan on the stove over low heat.
Notes
- Use more or less curry paste to adjust the spiciness according to your preference.
- The cilantro can be replaced with green onion if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg