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Spicy Curried Ground Turkey with Coconut Milk and Cilantro

Leigh Belanger

Leigh Belanger

July 15, 2021
curried ground turkey
Clock icon

30 min

Total

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4

Servings

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Poultry

Protein

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Ingredients

  • 2 tablespoons coconut oil

  • 1 teaspoon cracked coriander seeds

    plus more to taste (they're delightful)

  • 1 teaspoon kosher salt

  • 2 teaspoons turmeric

  • 2 teaspoons cumin

  • ⅛ teaspoon cayenne pepper

  • 3 garlic cloves

    peeled and grated

  • 1 2-inch piece of fresh ginger

    peeled and grated

  • 1 small shallot

    peeled and cut into thin slices

  • 1 jalapeno pepper

    seeded and chopped (leave seeds in for more heat)

  • 1 pound ButcherBox ground turkey

    (Substitution: Ground chicken can also be used in this recipe.)

  • ½ cup canned diced tomatoes

  • 1 cup coconut milk

  • ¾ to 1 cup frozen peas

  • ½ cup fresh cilantro leaves

    picked off their stems

  • Lime wedges

Step By Step

Instructions

1
Heat the coconut oil in a medium skillet over medium heat. When it’s melted and shimmering, add the coriander, salt, turmeric, and cumin. Cook, stirring, for about 1 minute, to bloom the spices. Add the garlic, ginger, shallot, and half of the jalapeno pepper. Cook, stirring, for another minute and a half.
2
Add the turkey. With your spoon, spread and stir the turkey to incorporate it with the aromatics and break it into small pieces. Spread and stir until the mixture is fully combined. Add ¼ cup water if the turkey is sticking to the pan. Cook, stirring and breaking up the bits, until the turkey is mostly cooked (it’s fine if there’s still a little pink showing), 3 to 4 minutes.
3
Add the tomatoes, bring to a simmer, and cook for another 2 to 3 minutes. Add the coconut milk and simmer for another 4 minutes total. After two minutes, stir in the peas. After 2 more minutes simmering, add the remaining jalapeno peppers. Remove from heat, taste, and adjust the seasoning. Sprinkle with cilantro and serve over rice, with lime wedges on the side.

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