Turkey With Coconut Curried Rice

Turkey With Coconut Curried Rice

A mild hint of curry and coconut adds special flavor to this rice dish. Great for serving at a buffet.

10 min. prep time
6 servings
151 Rating


2 tablespoons Land O Lakes® Butter
3 cups cubed cooked turkey*
1 1/3 cups basmati or medium-grain rice
1 teaspoon salt
3/4 teaspoon curry powder
3/4 teaspoon ground cumin
1 1/2 cups water
1 (14-ounce) can coconut milk
1 (16-ounce) package frozen sugar snap peas**
1/3 cup flaked coconut
1/4 cup chopped fresh cilantro, if desired


Melt butter in deep 12-inch skillet until sizzling; stir in turkey. Cook over medium-high heat, stirring occasionally, until heated through (4 to 6 minutes). Stir in rice, salt, curry and cumin. Continue cooking until rice is lightly browned (1 to 2 minutes).

Stir in water and coconut milk. Continue cooking until mixture comes to a boil (4 to 6 minutes). Reduce heat to low. Cover; cook until rice is just tender (13 to 15 minutes). Stir in peas. Cover; continue cooking until peas are tender (3 to 5 minutes).

To serve, sprinkle with coconut and cilantro, if desired.

*Substitute 3 cups cubed cooked chicken.

**Substitute 3 cups fresh sugar snap peas.

Nutrition Facts (1 serving)

Calories: 520

Fat: 25g

Cholesterol: 60mg

Sodium: 530mg

Carbohydrates: 49g

Dietary Fiber: 6g

Protein: 25g

Recipe #10960B©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

It came out really delicious! I made a few changes based on what I had and didn't have in my pantry. I did not have coconut flakes, sugar snap peas, turkey, or basmati or medium grain rice. I used chicken as the recipe suggests, I used frozen green peas instead of the sugar snap peas, and I used yellow rice instead of the basmati or medium grain rice. I couldn't add the coconut flakes but I added some parsley flakes along with the cilantro flakes. My family LOVED it and couldn't wait for seconds! Score again Land O'Lakes!

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