Turkey and Coconut Curry
with Zucchini, Peas and Carrots- Sulphites
- Sesame
Curry paste brings a depth of flavour to this dish, while coconut milk adds some sweetness to the base of this meal. It’s chock full of veggies with carrots, peas and zucchini, served over a bed of rice, and topped with succulent Thai spiced turkey!
Ingredients
680 g
Turkey Breast Portions
2 can
Coconut Milk
¼ cup
Massaman Curry Paste
(Contains: Sulphites)
113 g
Green Peas
200 g
Zucchini
170 g
Carrot
56 g
Onion, chopped
30 g
Ginger
4 unit
Green Onion
1.5 cup
Basmati Rice
1 tbsp
Thai Seasoning
(Contains: Sesame)
Not included in your delivery
½ tsp
Salt and Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 425°F (to finish cooking turkey). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* In a medium pot, add 2 1/2 cups water. Cover and bring to a boil over high heat. Meanwhile, thinly slice green onions. Peel carrot. Cut carrot and zucchini in half, lengthwise, then into 1/4-inch thick half-moons. Peel, then finely grate ginger.
To boiling water, add rice. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. While rice cooks, pat turkey dry with paper towels, then sprinkle over Thai Seasoning. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then turkey. Pan-fry, until golden-brown, 1-2 min per side. Remove the pan from heat, then transfer turkey to a baking sheet. Roast, in middle of oven, until cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
While turkey cooks, heat the same pan over medium heat. When hot, add curry paste, ginger, onions and carrots. Cook, stirring often, until toasted, 2-3 min. Add coconut milk and 1 cup water. Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until carrots are almost tender, 7-8 min. Add zucchini. Cook, stirring occasionally, until tender, 4-6 min.
To curry, add peas and any turkey juices from the baking sheet. Cook, stirring together, 1 min. Season with salt and pepper. Fluff rice with a fork, then stir in half the green onions. Season with salt.
Cut turkey into medium-sized chunks. Divide rice between bowls. Top with turkey. Pour over coconut curry and sprinkle over remaining green onions.
