Turkey With Coconut Curried Rice
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
35 min


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


 *Substitute 3 cups cubed cooked chicken. **Substitute 3 cups fresh sugar snap peas.

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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


25Fat (mg)
60Cholesterol (mg)
530Sodium (mg)
49Carbohydrates (g)
6Dietary Fiber
25Protein (g)


Explore reviews from
our online community

  October 12, 2015

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!

— says Jackie M.
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