Ingredients
Scale
- 1 lb ground turkey
- 1 cup jasmine rice
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 1 bell pepper, diced
- 1 cup snap peas
Instructions
- Step 1: In a large skillet over medium heat, cook the ground turkey until browned and fully cooked, breaking it apart with a spatula as it cooks, about 5-7 minutes. Drain any excess fat if necessary.
- Step 2: Add the red curry paste to the skillet with the turkey and cook for another 2 minutes, stirring constantly until the paste is fragrant.
- Step 3: Stir in the coconut milk, chicken broth, and soy sauce. Bring the mixture to a simmer.
- Step 4: Add the jasmine rice, diced bell pepper, and snap peas to the skillet. Stir well to combine all ingredients.
- Step 5: Cover the skillet and reduce the heat to low. Cook for about 15-20 minutes or until the rice is tender and has absorbed most of the liquid. Remove from heat and let sit covered for an additional 5 minutes before serving.
Notes
- For storage, this One-Skillet Ground Turkey Thai Curry can be kept in an airtight container in the refrigerator for up to 3 days, or frozen for up to a month for later enjoyment.
- When reheating, add a splash of chicken broth or water to the skillet to prevent the rice from drying out, and heat over low until warmed through.
- Serve this dish with fresh lime wedges and chopped cilantro on top for added brightness and flavor that complements the rich curry.
- For a chef's tip, feel free to customize your curry by adding extra vegetables like zucchini or carrots, or adjust the level of red curry paste based on your spice preference for a personalized touch!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Trans Fat: 0g
- Protein: 5g