Speedy Red Curry Turkey

I make a delicious dish with ground sirloin that only takes about 15 minutes start to finish. Its awesome and super convenient. Bummer was I didn’t have any ground sirloin but I did have ground turkey. I thought “well I could just sub the turkey” but they I decided to put my thinking cap on instead and come up with a totally different dish that would also be speedy but with ground turkey. Waaaa Waaaa Waaaa now this brings us to my creation that I’ve named Speedy Red Curry Turkey.

I’ve had a new love for Red Curry since my friend Jess came to stay with my hubby and I last year. She lived in Dubai and got pretty good with cooking the cuisine. She had me buy red curry for a recipe she made us with Chicken and Coconut Rice, it was stellar but that’s for another day too-maybe I’ll have to have her share it with us 🙂

Let’s get to business so I got out the ground turkey and started browning it in a skillet with some olive oil, sweet onion, and minced garlic…the rest was a beautiful free for all. Here we go!

Ingredients:

1lb. Ground Turkey

1T. Coconut Oil

1C. Sweet Onion, chopped

1/2t. Pink Himalayian Salt

1+1/2t. Red Curry Powder

1/2inch piece of ginger, peeled and grated

1T. Coconut Sugar

1/4t. Coriander

1-14oz Can Diced Tomatoes with Chipotle Chiles <<If you don’t like spice you can just use diced tomatoes… but don’t worry it won’t be too spicy with the chiles, its just enough 😉 >>

1C. Peas (I used frozen-if you choose canned watch sodium)

1C. Water

Brown Rice (follow package preparation)

 

Directions:

Add oil, Turkey, onion and garlic to a skillet over Medium/Medium High heat until turkey is fully cooked. Add everything else (pretty sweet right) stir well, cover, simmer for 7-8 minutes or until peas are cooked. Uncover, stir and let sit for 1-2 minutes to absorb any extra water. If you planned this meal in advance unlike me (I was being resourceful from my fridge/pantry) you could top it with a little cilantro for presentation. Let me know what you think-it was a hit at my house!

Serve over steamed brown rice. Yields 4-5 servings.