Instructions

• Remove the 16 oz. cauliflower rice from the freezer and let it thaw on the counter while you prep the other ingredients.
• Cut the onion into slivers. Remove seeds from the red bell pepper and cut into strips. Cut the zucchini into half-moon slices. Chop the cilantro and set aside. Have the curry paste, coconut milk, chicken broth, and lime ready.
• Heat 1 T peanut oil in a large skillet over medium-high heat. Add the ground turkey and break it apart with a spatula. Cook at least 5 minutes, until most of the liquid has released and evaporated and the turkey begins to brown.
• Transfer the browned turkey to a plate, including any juices that collect on the plate. Wipe out the pan with a paper towel.
• Add the remaining 1 T peanut oil to the same skillet and heat over medium-high. Add the onion and cook about 3 minutes, until the onion softens.
• Add 4 T Thai red curry paste (use less if you prefer a milder curry) and cook, stirring, for 1 minute.
• Pour in the can of coconut milk and 1 cup chicken broth. Stir to combine and bring to a gentle simmer. Taste the sauce and add more curry paste if you want it spicier.
• Add the zucchini slices and red pepper strips to the simmering coconut mixture and cook about 3 minutes, until they begin to soften.
• Add the thawed cauliflower rice to the pan, stir to combine, and cook about 6–8 minutes, stirring occasionally, until the cauliflower rice is heated through and tender.
• Return the browned turkey and any juices from the plate to the pan. Stir gently to combine and cook an additional 2–3 minutes, until the turkey is completely heated through.
• Stir in the chopped cilantro and 1–2 T fresh-squeezed lime juice. Add more lime juice at the table if desired.
• Serve hot, with fresh lime pieces available for squeezing at the table if you like. Leftovers can be refrigerated for up to 2 days and reheated gently in a pan over low heat.