One-Pan Ground Turkey Curry
This One-Pan Ground Turkey Curry is a weeknight winner! Packed with flavor and easy to make, it's the perfect dinner solution!
Servings: 4 servings
Ingredients
- 2 T peanut oil divided
- 1.5 lbs. ground turkey
- 1 unit onion cut into slivers
- 4 T Thai Red Curry Paste adjust to taste
- 13.6 oz. unsweetened coconut milk one can
- 1 cup chicken broth
- 1 large red bell pepper seeds removed and cut into strips
- 2 medium zucchini cut into half-moon slices
- 16 oz. frozen cauliflower rice thawed
- 1 bunch cilantro chopped
- 1-2 T fresh-squeezed lime juice
- Fresh lime pieces to squeeze on at the table (optional)
Instructions
- In a large skillet or wok, heat 1 tablespoon of peanut oil over medium heat.
- Add the slivered onion to the skillet and sauté for about 3-4 minutes until it becomes translucent and fragrant.
- Add the ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
- Add the Thai red curry paste to the turkey mixture. Stir well to coat the turkey and onion, allowing the paste to cook for about 2 minutes.
- Pour in the can of coconut milk and chicken broth. Stir until everything is combined and bring the mixture to a gentle simmer.
- Stir in the red bell pepper, zucchini, and thawed cauliflower rice. Cook for an additional 5-10 minutes, or until the vegetables are tender and heated through.
- Remove the skillet from heat, then stir in the chopped cilantro and fresh lime juice. Taste and adjust seasoning if necessary.
- Serve the One-Pan Ground Turkey Curry warm, garnished with extra lime wedges and fresh cilantro if desired. Enjoy!
Equipment
- Large skillet or wok
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
Notes
- Store leftovers in an airtight container for up to 4 days.
- You can freeze the curry for up to 3 months. Thaw in the refrigerator before reheating.
- This recipe can be made a day in advance for deeper flavors.