Thai Curry Turkey with Rice Pasta
Fragrant Thai Red Curry Turkey with Coconut Rice Noodles
Ingredients:
1 lb ground turkey
2 tablespoons coconut oil
3 tablespoons Thai red curry paste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium zucchini, julienned
1 medium carrot, julienned
1 small onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (14 oz) coconut milk
1 tablespoon fish sauce (nam pla)
1 tablespoon brown sugar
1 lime, juiced
8 oz rice noodles
1/4 cup fresh Thai basil leaves
1/4 cup fresh cilantro, chopped
2 green onions, sliced
1 tablespoon crushed peanuts
Red chili flakes to taste (optional)
Salt to taste
Directions:
Bring a large pot of water to boil for the rice noodles. Cook according to package instructions until al dente, then drain, rinse with cold water, and set aside.
Heat coconut oil in a large wok or deep skillet over medium-high heat.
Add ground turkey and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
Add the onion, garlic, and ginger, and sauté for 2 minutes until fragrant.
Stir in the Thai red curry paste and cook for another minute until aromatic.
Add the sliced bell peppers, zucchini, and carrot. Stir-fry for 3-4 minutes until vegetables start to soften.
Pour in the coconut milk, fish sauce, and brown sugar. Bring to a simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
Stir in the lime juice and adjust seasoning with salt if needed.
Add the cooked rice noodles to the curry mixture, tossing gently to coat them in the sauce. Allow the noodles to warm through, about 2 minutes.
Remove from heat and fold in most of the Thai basil leaves.
Serve in bowls, garnished with remaining Thai basil, cilantro, green onions, crushed peanuts, and red chili flakes if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 425 kcal | Servings: 4 servings