Thai Ginger Turkey Curry
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Thai Ginger Turkey Curry

Thai Ginger Turkey Curry

with Creamy Coconut Veggies, Peanuts & Lime Rice

If your craving for a creamy, flavorful curry just can’t wait, you’re in luck: This version comes together in just 30 minutes. Green beans and bell pepper simmer in a coconut curry spiked with ginger, spicy-sweet Thai chili sauce, and lime juice. Once the veggies are tender and the sauce is thickened, it’s time to spoon everything over zesty jasmine rice and sprinkle with fresh cilantro and crunchy peanuts. Talk about game-changing dinner!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

½ cup

Jasmine Rice

1 unit

Bell Pepper

6 ounce

Green Beans

1 unit


1 thumb


1 unit


¼ ounce


1 tablespoon

Curry Powder

1 unit

Coconut Milk

(Contains Tree Nuts)

1 ounce

Sweet Thai Chili Sauce

1 unit

Veggie Stock Concentrate

½ ounce


(Contains Peanuts)

10 ounce

Ground Turkey

Not included in your delivery


5 teaspoon

Cooking Oil

1 teaspoon



Nutrition Values

/ per serving
Calories850 kcal
Fat42 g
Saturated Fat20 g
Carbohydrate81 g
Sugar19 g
Dietary Fiber6 g
Protein36 g
Cholesterol100 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Medium Pan


Cook Rice

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.


• While rice cooks, wash and dry produce. • Core, deseed, and dice bell pepper into ½-inch pieces. Trim green beans if necessary; cut crosswise into 1-inch pieces. Halve, peel, and mince shallot. Peel and grate or mince ginger. Zest and quarter lime. Finely chop cilantro.

Heat a drizzle of oil in a medium pan over medium-high heat. Add beef or turkey and cook, breaking up meat into pieces, until cooked through, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook Veggies

• Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add bell pepper, green beans, and a big pinch of salt. Cook, stirring occasionally, until veggies are slightly softened and lightly charred, 4-6 minutes.

Use pan used for beef or turkey here.

Start Curry

• Add another large drizzle of oil to pan with veggies; stir in shallot, ginger, and half the curry powder (all for 4 servings). Cook, stirring constantly, until fragrant, 1 minute. • Add coconut milk. (TIP: Thoroughly shake coconut milk in container before opening.) Stir in chili sauce, stock concentrate, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a simmer, then reduce heat to medium low.

Finish Curry

• Simmer curry until sauce has thickened and veggies are tender, 4-6 minutes. • Stir in half the cilantro. Taste and season with salt and more lime juice if desired. Turn off heat.

Add beef or turkey along with half the cilantro.

Finish & Serve

• Roughly chop peanuts. • Fluff rice with a fork; stir in lime zest. • Divide rice between shallow bowls or plates and top with curry. Garnish with peanuts and remaining cilantro. Serve any remaining lime wedges on the side.

Ground Turkey is fully cooked when internal temperature reaches 165°.