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Thai-Turkey-Curry

Thai Turkey Curry In a Hurry

Course dinner, Entree, Main Course, Vegetables
Cuisine anti inflammatory, anti-cancer, asian, chickpeas, Coconut, Comfort Food, Curry, dairy free, entree, gluten free, keto, low carb, one pot, Thai
Keyword 30 Minute Meal, 5 Ingredients, Anti Cancer, Anti Inflammatory, Asian, Beans, chickpeas, curry, Dairy Free, gluten free, ground turkey
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Author Tina

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 Vidalia onion diced
  • 10 basil leaves
  • 4 cloves garlic chopped
  • 1 medium eggplant diced
  • ¼ cup red curry paste less if you do not like spicy, or are on a sodium restricted diet
  • 28 oz can of crushed tomatoes
  • 1 pound ground turkey preferably organic
  • 1 cup drained canned chickpeas
  • 15 oz can lite coconut milk
  • Optional Garnish: Thin sliced scallions sesame seeds
  • Optional: Cooked rice or noodles

Instructions

  1. In a large skillet, sauté basil and onion in olive oil
  2. Add garlic and eggplant
  3. Saute 5 minutes, or until soft
  4. With a fork, mash in curry paste, until fully incorporated
  5. Add turkey, breaking up into small pieces
  6. Stir in 1 can lite coconut milk
  7. Stir, let simmer 5 min, or until turkey is cooked through, and serve

Recipe Notes

Optional: Garnish, Serve with rice or cooked noodles. Shown is Thai Jasmine Rice