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Turkey and Coconut Curry

Turkey and Coconut Curry

with Zucchini, Peas and Carrots

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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!

Allergens:Sulphites/SulfiteSesame/Sésame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Turkey Breast Portions

2 can

Coconut Milk

¼ cup

Massaman Curry Paste

(ContainsSulphites/Sulfite)

113 g

Green Peas

200 g

Zucchini

170 g

Carrot

56 g

Onion, chopped

30 g

Ginger

4 unit

Green Onions

1.5 cup

Basmati Rice

1 tbsp

Thai Seasoning

(ContainsSesame/Sésame)

Not included in your delivery

½ tsp

Salt and Pepper*

1 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3096 kJ
Calories740 kcal
Fat22 g
Saturated Fat14 g
Carbohydrate79 g
Sugar7 g
Dietary Fiber4 g
Protein52 g
Cholesterol95 mg
Sodium1290 mg
Utensils
Utensilsarrow down iconarrow down icon
Grater
Peeler
Medium Pot
Measuring Cups
Paper Towel
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.**)

4

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.

5

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.

6

Cut turkey into medium-sized chunks. Divide rice between bowls. Top with turkey. Pour over coconut curry and sprinkle over remaining green onions.