Coconut Curry Turkey Skillet

Savory ground turkey simmered in aromatic spiced coconut sauce with tender bell peppers and spinach over fragrant jasmine rice.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 6
• Cuisine: Thai
• Difficulty: Easy
• Cost: $3.16/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• sauté
• quick
• comfort food
• savory

Ingredients

• 2 pound ground turkey (lean)
• 1 tablespoon avocado oil
• 1 yellow onion (medium, diced)
• 1 tablespoon fresh ginger (minced)
• 1 red bell pepper (large, sliced)
• 1 can canned coconut milk
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 1 teaspoon salt
• 2 tablespoon soy sauce
• 4 cup baby spinach
• 1.5 cup jasmine rice (uncooked)
• 3 cup water

Instructions

1. Combine jasmine rice and water in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until tender and water is absorbed.
2. Heat avocado oil in a large deep skillet over medium-high heat. Add diced yellow onion, fresh ginger, and sliced red bell pepper, cooking for 3 minutes until softened.
3. Add ground turkey, breaking it apart with a wooden spoon. Cook for 6 to 8 minutes until turkey is browned and reaches an internal temperature of 165°F.
4. Stir in ground cumin, ground turmeric, chili powder, salt, soy sauce, and canned coconut milk. Simmer over medium heat for 4 minutes until sauce slightly thickens.
5. Fold in baby spinach and cook for 1 minute until wilted. Serve hot over the steamed jasmine rice.

Notes

Reheats wonderfully for weekday lunches. You can adjust the chili powder up or down depending on your desired spice level.

Nutrition (per serving)

• Calories: 605
• Protein: 34.4 g
• Carbohydrates: 46.9 g
• Fat: 31.5 g
• Fiber: 2 g
• Sodium: 875 mg
• Saturated Fat: 15.1 g
• Sugar: 3.8 g
• Cholesterol: 120 mg