Yield: 4
Thai Ground Turkey
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.
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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