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Golden Coconut Turkey Curry

Golden Coconut Turkey Curry

with Cilantro Rice and Peanuts
0.0(0)
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Calories
: 
900 kcal
Protein
: 
36g protein
Difficulty
: 
Easy
Allergens:
  • Peanuts
  • Soy
  • Sulphites
  • Fish
  • Mustard
  • Sesame
  • Soy
  • Sulphites
  • Peanuts
  • Milk
  • Tree nuts
  • Egg
  • Crustaceans
  • Wheat
  • May contain traces of allergens
  • Gluten
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 g

Ground Turkey

¾ cup

Jasmine Rice

(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)

1 unit(s)

Sweet Bell Pepper

56 g

Yellow Onion, chopped

56 g

Snow Peas

7 g

Cilantro

28 g

Peanuts, chopped

(Contains: May contain traces of allergens, Peanuts, Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)

1 unit(s)

Coconut Milk

4 tbsp

Red Curry Paste

(Contains: Milk, Soy, Sulphites, May contain traces of allergens)

7.5 g

Vegetable Stock Powder

(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)

4 g

Cumin-Turmeric Spice Blend

(Contains: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale, May contain traces of allergens)

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories900 kcal
Fat43 g
Saturated Fat20 g
Carbohydrate88 g
Sugar14 g
Dietary Fiber6 g
Protein36 g
Cholesterol95 mg
Sodium1190 mg
Potassium1100 mg
Calcium75 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Cook rice
1
  • Before starting, wash and dry all produce.
  • To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the stock powder. Cover and bring to a boil over high. 
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Trim, then halve snow peas.
  • Roughly chop cilantro.
Cook turkey and veggies
3
  • Heat a large pot over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then turkey, peppers and onions. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** 
  • Add Cumin-Turmeric Spice Blend, red curry paste and remaining stock powder. Cook for 1-2 min, stirring occasionally, until fragrant. Season with salt and pepper.
Start curry
4
  • Add coconut milk and snow peas. Bring curry up to a simmer.
  • Once simmering, cook for 2-4 min, stirring occasionally, until curry thickens slightly and snow peas are tender-crisp. Season with salt and pepper.
Finish and serve
5
  • Meanwhile, fluff rice with a fork, then stir in half the cilantro.
  • Divide rice and curry between bowls.
  • Sprinkle peanuts and remaining cilantro over top.

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