Turkey With Coconut Curried Rice

Turkey With Coconut Curried Rice
15
1 Review
A mild hint of curry and coconut adds special flavor to this rice dish. Great for serving at a buffet.
10 min
Prep Time
35 min
Total Time
6 servings

Ingredients

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.

Directions

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

Recipe Tips

Nutrition Facts (1 serving)

Calories
520
Cholesterol
60mg
Carbohydrates
49g
Protein
25g
Fat
25g
Sodium
530mg
Dietary Fiber
6g

Recipe Comments and Reviews

Rating

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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