Thai Curry Turkey


Photo: James Carrier; Styling: Shaz Arasnia

4 servings (serving size: 1 cup turkey mixture and about 1 1/4 cups rice)


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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


Prep: 25 Minutes
Cook: 19 Minutes

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. 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.

Created date

October 2005

Nutritional Information

Calories 382
Fat 7 g
Satfat 3 g
Monofat 1 g
Polyfat 1 g
Protein 26 g
Carbohydrate 54 g
Fiber 3 g
Cholesterol 53 mg
Iron 3 mg
Sodium 649 mg
Calcium 53 mg