ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Curry Turkey

Photo: James Carrier; Styling: Shaz Arasnia

Prep time 25 mins
Cook time 19 mins
Yield 4 servings (serving size: 1 cup turkey mixture and about 1 1/4 cups rice)

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

Nutrition 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

How to Make It

  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.