Turkey and Coconut Curry
with Zucchini, Peas and Carrots
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
2 tbsp
Mild Curry Paste
56 g
Green Peas
unit(s)
Zucchini
1 unit(s)
Carrot
g
Yellow Onion, chopped
30 g
Ginger
2 unit(s)
Green Onion
¾ cup
Basmati Rice
g
Thai Seasoning
(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)
1 unit(s)
Coconut Milk
Not included in your delivery
¼ tsp
Salt and Pepper*
½ tbsp
Oil*
Nutrition Values
Cooking Steps
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.