This bowl meal comes together quickly for an easy, yet healthy, weeknight dinner that packs all the flavors a good dish has- spicy, creamy, tangy, salty, and sweet.
To make this #dinnerdoneby9am I fully prepare the turkey mixture in the morning, refrigerate all day, then reheat just prior to serving while cooking rice or cauliflower rice. The pickled carrots can also be made in the morning, refrigerated all day, then pulled out when it’s time to serve.
Red Curry Turkey
-1 Tbsp canola oil
-1 lb ground turkey
-2-4 Tbsp red curry paste
-1 c coconut milk
-3 Tbsp honey or sugar
-1 Tbsp soy sauce
-juice of 1/2 lime
-a few handfuls of fresh spinach leaves
-cooked rice or cauliflower rice to serve the turkey on
Heat oil in a medium pan over medium heat. Add turkey, cook, breaking up with a wooden spoon, until turkey is cooked through, about 10 minutes. Drain off fat, then add curry paste, coconut milk, honey/ sugar, soy sauce and lime juice. Cook 5 minutes, stirring well. Add spinach, then cook until wilted, stirring intermittently, about 5 minutes. Serve turkey over rice or cauliflower rice, with pickled carrots on top.
Pickled Carrots
-2 carrots, shredded
-1/2 c white vinegar
-1/4 c sugar
-1/2 tsp salt
In a small pot, combine vinegar, sugar and salt over medium heat; bring to a light simmer, stirring to dissolve sugar. Pour hot vinegar mixture over carrots, stir, refrigerate until serving.
