Yellow Coconut Curry with Ground Turkey and Chili Oil
You can make a fast and creamy yellow coconut curry using pantry spices instead of store-bought curry paste. So flavorful, nutritious and bright!
Ingredients
- cooking oil coconut or vegetable
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1.5 to 2 tablespoons yellow curry powder
- 1/2 teaspoon ground turmeric for extra color
- 1 can 14 oz full-fat coconut milk
- 2 cups chopped vegetables potatoes, carrots, bell peppers, or broccoli
- 1 teaspoon coconut sugar or maple syrup
- 1 tablespoon soy sauce or tamari
- Salt and black pepper to taste
- diced scallions (for topping)
- cooked ground turkey (or any protein you'd like)
Instructions
- Heat the oil in a large pan over medium heat.
- Add the onion and cook until soft (about 3 minutes).
- Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
- Sprinkle the yellow curry powder and turmeric directly into the pan. Stir constantly for about 30 to 60 seconds to toast the spices and release their flavor.
- Pour in the full-fat coconut milk, soy sauce, and sugar.
- Add your hard vegetables like diced potatoes and sliced carrots.
- Bring the mixture to a gentle simmer.
- Cover the pan and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Add softer veggies (like spinach or bell peppers) in the last 5 minutes.
- Taste the curry and adjust salt or sugar as needed.
- Serve hot over jasmine rice. Add any protein like ground turkey or tofu, if you'd like.
- Drizzle with chili oil and top with scallions. Enjoy!