Thai Curry Turkey

14 ingredients
2 steps

Ingredients

  • 2 cups uncooked jasmine rice
  • 3 cups water
  • 1/2 teaspoon kosher salt, divided
  • 1 cup light coconut milk
  • 1/4 cup fat-free, less-sodium chicken broth or water
  • 1 teaspoon green curry paste
  • 1 tablespoon fish sauce, plus more for serving
  • 2 tablespoons brown sugar
  • 1 1/2 cups cubed peeled butternut squash (or leftover sweet potato)
  • 2 cups chopped cooked turkey breast
  • 3/4 cup frozen green peas
  • 1/4 cup cilantro sprigs
  • 1/4 cup thinly sliced red bell pepper strips
  • Lime wedges, for serving

Directions

  1. 1
    Combine rice, 3 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, and simmer, covered, 15-20 minutes or until all the water has been absorbed. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork before serving.
  2. 2
    While rice cooks, combine coconut milk, broth, 1/4 teaspoon salt, curry paste, fish sauce, and brown sugar; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in squash, turkey, and peas; simmer 2-3 additional minutes or until turkey and squash are heated through. Transfer to a serving dish; garnish with cilantro and red pepper strips, and serve over rice, with additional fish sauce and lime wedges.

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