Golden Coconut Turkey Curry
with Cilantro Rice and Peanuts- Peanuts
- Soy
- Sulphites
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Ground turkey • Coconut milk (coconut extract, water) • Sweet bell pepper • Jasmine rice • Red curry paste (ginger, water, garlic, onion, sugar, soy oil, salt, lemongrass, spices, xanthan gum, citric acid, herbs, natural flavour, potassium sorbate) • Yellow onion • Snow peas • Peanuts • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
Ingredients
250 g
Ground Turkey
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Sweet Bell Pepper
56 g
Yellow Onion, chopped
56 g
Snow Peas
7 g
Cilantro
28 g
Peanuts, chopped
(Contains: Peanuts May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites)
1 unit(s)
Coconut Milk
4 tbsp
Red Curry Paste
(May be present: Milk, Soy, Sulphites)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
4 g
Cumin-Turmeric Spice Blend
(May be present: Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- 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.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Trim, then halve snow peas.
- Roughly chop cilantro.
- 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.
- 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.
- 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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Reviewers are divided — some found the curry rich and well-seasoned, while others felt the coconut milk diluted the overall flavour, making it taste mild or bland.
- Suggestions: Add extra red curry paste or a Thai chilli pepper for more heat, and simmer the sauce a few minutes longer than suggested to help it thicken and intensify. A squeeze of lime or a dash of hot sauce at the end can also brighten the dish noticeably.
- Ease of prep: Most reviewers found this recipe straightforward and quick to pull together, though some noted it took closer to 30 minutes than expected.
- Leftovers: Several reviewers wished for larger portions, noting one serving left them wanting more.
