Description
A quick and flavorful Coconut Turkey Curry that’s perfect for weeknight dinners. This dish combines ground turkey with aromatic spices, creamy coconut milk, and fresh vegetables for a comforting and nutritious meal served over jasmine rice.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 1/2 tablespoons mild curry powder, divided
- 2 teaspoons coarse kosher salt, divided
- 1 bell pepper, seeds removed and thinly sliced
- 1 pound ground turkey
- 1 (14.5 ounce) can full-fat coconut milk
- 1 tablespoon tamari
- 1 tablespoon cornstarch (or arrowroot starch, or tapioca starch)
- 1 cup chopped zucchini
- 2 cups baby spinach
- Juice of one lime
- Red pepper flakes, for garnish
- Cilantro, for garnish
- Cooked white jasmine rice, for serving
Instructions
- Sauté Vegetables: Preheat a large saucepan over medium-high heat. Once hot, add the sliced shallots and sauté for 4-5 minutes until they become translucent. Add minced garlic, fresh ginger, half the curry powder (1/2 tablespoon), and 1 teaspoon of kosher salt. Stir to combine, then add the sliced bell pepper and cook for another 3 minutes.
- Cook Turkey: Push the vegetables to one side of the pan. Add the ground turkey and break it up using a wooden spoon or firm spatula. Cook until the turkey is browned and no pink remains. Then add the remaining curry powder (1 tablespoon) and kosher salt (1 teaspoon), stirring thoroughly to incorporate the spices evenly throughout the meat.
- Add Coconut Milk and Thicken Sauce: Pour in the coconut milk and tamari sauce. Remove a few tablespoons of the cooking liquid from the pan and whisk it together with the cornstarch (or alternative starch). Add this starch mixture back into the pan and stir well to thicken the sauce.
- Simmer with Vegetables: Stir in the chopped zucchini and baby spinach. Cover the pan and let it simmer gently for 10 minutes to allow the flavors to meld and the vegetables to cook through. Remove from heat and stir in the fresh lime juice to brighten the dish.
- Serve and Garnish: Spoon the coconut turkey curry over warm cooked jasmine rice. Garnish with red pepper flakes for a bit of heat and fresh cilantro for added flavor and color. Serve immediately and enjoy.
Notes
- For a gluten-free option, ensure the tamari you use is certified gluten-free.
- You can substitute ground chicken or tofu to vary the protein.
- If you prefer a spicier curry, add more red pepper flakes or use a hotter curry powder.
- Arrowroot or tapioca starch works as good alternatives to cornstarch for thickening the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
