This Thai ground turkey is a cozy and warming one pan meal. It’s loaded with anti-inflammatory spices, an aromatic coconut curry sauce, lots of veggies, and a nice lean protein. It’s the perfect quick, weeknight meal plus it’s gluten and dairy free.

Thai turkey

Why You’ll love this dish

  • One pan meal. This Thai ground turkey comes together in one pan.
  • Done in under 30 minutes. It takes less than 30 minutes from start to finish.
  • Perfect weeknight meal. This skillet is quick and easy, making it the perfect weeknight meal.
  • Great for meal prep. The leftovers are just as good as the original making it great for meal prep.
  • Fits many lifestyles and diets. This dish is gluten free, dairy free, paleo, and whole30.
  • Minimal ingredients. All you need are a handful of ingredients.
  • Nourishing. It is made with wholesome, real ingredients.
  • Balanced meal. This thai ground turkey perfect balanced meal with healthy fats, protein, fiber, antioxidants, and carbs.

Ingredients & Substitutions

  • Extra Virgin Olive Oil: To cook the onion, garlic, ginger and curry powder. Additional is used as the sauce comes together. You can also sub for coconut oil for added healing benefits.
  • Ground Turkey: For this curry recipe I use ground turkey. You can also sub for ground chicken. If you want a plant based option, sub for chickpeas.
  • Lime Juice: Nothing compares to the taste of fresh lime juice in this thai ground turkey.
  • Red onion: Peeled and chopped.
  • Garlic: I use fresh garlic and mince it myself. In a pinch, use garlic paste.
  • Coconut Aminos:  Adding a bit of coconut to the curry boosts the savory flavors. Can swap with tamari or soy sauce (using soy sauce will make it not gluten free).
  • Fresh Herbs: Using fresh herbs adds vibrance to the dish. If you don’t like cilantro, you can skip it.
  • Minced Ginger: This adds a warm and subtle kick.
  • Veggies: I used red onion, zucchini, kale, bell pepper, and carrots. I wanted to keep this dish under 20 minutes so I chose quick cooking veggies. Feel free to add any veggies you’d like.
  • Salt & Pepper: A must in every recipe. Add to taste.
  • Curry Powder:
  • Coconut Milk: By using coconut milk it keeps this recipe dairy free.
  • Curry powder: I buy curry powder at the store but you can make it homemade using 2 Tbsp ground coriander, 2 Tbsp ground cumin, 1 1/2 Tbsp ground turmeric, 2 tsp ground ginger, 1 tsp dry mustard, 1/2 tsp ground black pepper, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/2 tsp cayenne pepper or ground chilies
  • Rice: When I eat this Thai ground turkey, I always love adding jasmine or basmati rice, fully mixing it in and letting the rice soak in the delicious sauce.

How to Make Thai Ground Turkey

Step 1

Sauté veggies. Preheat large saucepan over medium high heat, Add oil. When hot, add red onion, and sauté for 4-5 minutes, until translucent.

Add garlic, ginger, 1/2 tablespoon curry powder and 1 teaspoon salt. Stir and combine. Then add bell pepper and continue to cook for 3 minutes.

Step 2

Cook turkey. Push vegetables to one side of pan. Add turkey, and break up using a wooden spoon or firm spatula. Once cooked through and no pink remains, add remaining 1 tablespoon curry powder and 1 teaspoon kosher salt. Stir thoroughly.

Step 3

Add coconut milk & coconut aminos. Then add coconut milk and coconut aminos. Take out a few tablespoons of the cooking liquid, and whisk it well with the arrowroot starch. Add this mixture back to pan, and stir. This acts to thicken the liquid.

Step 4

Throw in the rest of the veggies. Add in zucchini, and kale. Cover and simmer Thai ground turkey for 10 minutes. Remove from heat and stir in lime juice.

Step 5

Serve & enjoy! Serve thai ground turkey over warm rice and garnish with red pepper flakes and cilantro.

Expert Tips

  • Sauté the onion, garlic, ginger, and spices slowly at a low heat. This will really help to release the flavors without burning it.
  • Add in any veggies you have on hand. The great thing about this dish is that it’s incredibly versatile. You can add or remove any veggies you want.
  • The longer you simmer this thai ground turkey, the more flavorful it will be. Simmering helps the flavors to meld and also allows the sauce to thicken.
  • Serve with jasmine or basmati rice, fresh cilantro, and a squeeze of lime juice.
  • If you want a bit more spice, add in a diced jalapeno and a drizzle of sriracha.

Frequently Asked Questions

What if I don’t have ground turkey?

You can easily swap turkey out for ground chicken or pork.

Is this Thai turkey curry spicy?

This curry is pretty mild but you can increase the spice level by adding jalapeno and sriracha.

How do I store it?

Store it in an airtight container in the fridge for up to 4-5 days.

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Thai turkey
5 from 1 rating
Yield: 4

Thai Ground Turkey

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Kelsey Romano
This thai ground turkey is a cozy and warming one pan meal. It's loaded with anti-inflammatory spices, an aromatic coconut curry sauce, lots of veggies, and a nice lean protein. It's the perfect quick, weeknight meal plus it's gluten and dairy free.
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Ingredients
 

  • 2 tbsp olive oil or coconut oil
  • ½ red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 ½ tbsp spicy curry powder, divided
  • 2 tsp sea salt
  • 1 red bell pepper, seeds removed and thinly sliced
  • 3-4 large carrots, peeled and cut into coins
  • 1 lb ground turkey
  • 1 (14.5 oz) can full fat coconut milk
  • 1 tbsp coconut aminos
  • 1 tbsp arrowroot starch
  • 1 cup zucchini, chopped
  • 2 cups dino kale, destemed and finely chopped
  • lime juice, from 1 whole lime
  • fresh cilantro, chopped
  • sprouted brown rice or jasmine rice, to serve

Instructions
 

  • Preheat large saucepan over medium high heat, Add oil. When hot, add red onion, and sauté for 4-5 minutes, until translucent.
  • Add garlic, ginger, 1/2 tablespoon curry powder and 1 teaspoon salt. Stir and combine. Then add bell pepper and continue to cook for 3 minutes.
  • Push vegetables to one side of pan. Add turkey, and break up using a wooden spoon or firm spatula. Once cooked through and no pink remains, add remaining 1 tablespoon curry powder and 1 teaspoon kosher salt. Stir thoroughly.
  • Then add coconut milk and coconut aminos. Take out a few tablespoons of the cooking liquid, and whisk it well with the arrowroot starch. Add this mixture back to pan, and stir. This acts to thicken the liquid.
  • Add in zucchini, and kale. Cover and simmer for 10 minutes. Remove from heat and stir in lime juice.
  • Serve over warm rice and garnish with red pepper flakes and cilantro.

Notes

  • Store in an airtight container in the fridge for up to 4-5 days. 
  • Serve with jasmine rice, fresh cilantro, and lime juice.
  • To increase spice level, add diced jalapeno and sriracha.
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