It’s been a bit since I found a main dish recipe I really loved. I’ve had a few “okay” ones, but this…now THIS is worth sharing with you. It’s only recently I’ve started playing around with ground turkey (i’m a hamburger girl), and wouldn’t have thought to put it in a curry. But this easy Thai ground turkey curry is so lovely and comforting that I’m a convert.
This recipe really is quite versatile. I added zucchini as I like the green color it adds, and also as a way to cram some more veggies in. The first time I made this I also substituted sweet potatoes for the carrots (very thinly sliced, like matchsticks), and both were delicious.
What DOES matter is using really good quality coconut milk if at all possible. I’ve linked to one that I am currently using that I buy on Amazon, but try and find one without BPA-lined cans, guar gum and similar stabilizers, and with the highest fat content possible (don’t go “light”!). I think Trader Joe’s organic canned coconut milk is great as well.
This is so easy and adaptable that I’ve made it a few times in the past few weeks, trying to make sure I had it right. I made it in both a very large skillet and a stockpot (and both worked fine) so you may see both make an appearance in the photos below.
Get your rice cooking, because everything else will come together in the right time. I cook my rice in a rice cooker with 2 cups of water and a dash of salt (always a 2:1 water to rice ratio). You can cook it on the stovetop as well if you prefer.
In a very large skillet or stockpot, turn on medium heat and pour 1/3 of the coconut milk into the skillet. Add the ground turkey and brown for 5 to 8 minutes, breaking it up and stirring until it’s mostly cooked (just bits of pink left).
Add the ginger, turmeric, paprika, and cinnamon, and stir in for a minute. I add a bit of salt at this point as well.
Then add the carrots, remaining coconut milk, the broth, coconut aminos, fish sauce, and a bit of sriracha (start small!), and stir well.
Then stir in the cooked rice, cover, and bring to a full boil.
Once it’s come to a boil, reduce the heat to a simmer, add the zucchini, and cook on medium-low or low for 10 minutes. The liquid should be almost entirely absorbed and the carrots or sweet potatoes cooked to al dente. At this point you’re not really *cooking* stuff, so much as helping the rice gently soak in the liquid and blending all the flavors.
Taste the mixture at intervals and add a tiny bit of salt or sriracha if needed…it’s not supposed to be overly spicy though (just adding a bit of warmth).
Remove from heat, stir in the chopped basil, and taste the curry. Add sea salt to taste and serve in bowls. This keeps well in the fridge for close to a week.
As I mentioned in the intro, the quality of your coconut milk really is important to this dish; I use this type currently, you want full-fat and no emulsifiers like guar gum (and NOT the kind that’s meant for drinking and smoothies).
Other healthy meals you’ll love:
- Quick Healthy Thai Chicken Cauliflower Bowl
- Hearty Fall Lentil, Butternut Squash, & Lentil Salad
- One-Pot Yellow Cauliflower & Chickpea Curry
- Sweet Potato Chickpea Buddha Bowl with Maple Tahini Sauce
- Chetna’s Easy Chicken Curry
- Grilled Tomato Chicken with Barley Corn Salad
Adapted from The Roasted Root