This thai ground turkey is a cozy and warming one pan meal. It's loaded with anti-inflammatory spices, an aromatic coconut curry sauce, lots of veggies, and a nice lean protein. It's the perfect quick, weeknight meal plus it's gluten and dairy free.
0 Preheat large saucepan over medium high heat, Add oil. When hot, add red onion, and sauté for 4-5 minutes, until translucent.
5 Add garlic, ginger, 1/2 tablespoon curry powder and 1 teaspoon salt. Stir and combine. Then add bell pepper and continue to cook for 3 minutes.
1 Push vegetables to one side of pan. Add turkey, and break up using a wooden spoon or firm spatula. Once cooked through and no pink remains, add remaining 1 tablespoon curry powder and 1 teaspoon kosher salt. Stir thoroughly.
2 Then add coconut milk and coconut aminos. Take out a few tablespoons of the cooking liquid, and whisk it well with the arrowroot starch. Add this mixture back to pan, and stir. This acts to thicken the liquid.
3 Add in zucchini, and kale. Cover and simmer for 10 minutes. Remove from heat and stir in lime juice.
4 Serve over warm rice and garnish with red pepper flakes and cilantro.
