Hello! Welcome to Kelly’s Kitchen. I was in the mood for curry this week, so I whipped up an easy Coconut Curry Turkey and Noodles that really hit the spot! While jarred curry or curry powder is an easy go-to, making a gorgeous, flavorful and fragrant curry from scratch is a lot easier than you might think. So let’s get right to it!
The Summary
ย Today we are making a super easy Coconut Curry Turkey and Noodles
ย Be sure to find the shoppable key ingredients and equipment
Coconut Curry Turkey and Noodles
Coconut Curry Turkey and Noodles
Making curry from scratch requires a combination of panty-staple aromatics and spices that come together in the most beautiful way. We have Bay Leaves, a Cinnamon Stick, Fennel Seeds, Ground Turmeric, Ground Coriander, Garam Masala, Cayenne Pepper, Fresh Garlic and Ginger.
Begin by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bay leaves, fennel seeds, and cinnamon stick and sautรฉ in the oil until fragrant, about 1 minute. Then add the powdered spices and bloom them in the hot oil until fragrant, another minute.ย
Then add the sliced onions to the oil and spices. Stir and sautรฉ just until the onions are softened.
Add the grated garlic and ginger, stir and sautรฉ for about 1 minute. Then add the ground turkey to the pan. Brown the turkey, breaking it up as it cooks.
When the turkey is cooked through, add the frozen veggies and the red pepper slices. Stir to combine and reduce heat to medium. Stir frequently and cook for about 5 minutes. Then reduce the heat to low. Taste and add kosher salt to taste.
Add the can of coconut milk and stir to emulsify. The coconut milk will create more of a gravy than a broth. Taste for seasoning and add more kosher salt to taste.
Let the curry mixture simmer on low (stir occasionally) while you make the rice noodles according to package directions. When you drain the noodles, rinse them with water to keep them from sticking together. Fish out and discard the bay leaves and cinnamon stick from the curry.ย
Add a serving of noodles to each shallow bowl. Top the noodles with the coconut curry turkey. Ladle the coconut curry gravy over each plated dish.
Top each dish with chopped cilantro, sliced scallions and chutney.
This dish is really wonderful! So colorful, fragrant, savory, and bursting with flavor, it’s super satisfying. You can serve over rice instead of rice noodles if you prefer. If you’re cooking for one, this is a perfect meal prep dish to enjoy throughout the week. I do hope you give my recipe for Coconut Curry Turkey and Noodles a try, I think you will really enjoy the result of making the curry from scratch! Take care and be well, xo Kelly
Key Ingredients and Equipment
Covered Braiser | Garam Masala | Shallow Bowls | Turmeric | Fennel Seed | Ground Coriander | Rice Vermicelli | Unsweetened Coconut Milk | Wooden Spoon Setย
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