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ground turkey curry in a bowl with white rice, two spoons

Coconut Turkey Curry In a Hurry

A quick and easy ground turkey curry made with coconut milk and lots of vibrant fresh vegetables. It's a great weeknight meal, and is gluten-free and dairy-free!
4.69 from 19 votes
Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Author: Amanda Paa



  • 2 tablespoons olive oil
  • 2 shallots thinly sliced
  • 4 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 1 1/2 tablespoons mild curry powder, divided
  • 2 teaspoons coarse kosher salt divided
  • 1 bell pepper seeds removed and thinly sliced
  • 1 pound ground turkey
  • 1 14.5 ounce can full-fat coconut milk
  • 1 tablespoon tamari
  • 1 tablespoon cornstarch arrowroot starch, or tapioca starch
  • 1 cup chopped zucchini
  • 2 cups baby spinach
  • juice of one lime
  • red pepper flakes and cilantro for garnish
  • cooked white jasmine rice


  • Preheat large saucepan over medium high heat. When hot, add shallots, and sauté for 4-5 minutes, until translucent. Add garlic, ginger, 1/2 tablespoon curry powder and 1 teaspoon salt. Stir and combine. Then add bell pepper and continue to cook for 3 minutes.
  • Push vegetables to one side of pan. Add turkey, and break up using a wooden spoon or firm spatula. Once cooked through and no pink remains, add remaining 1 tablespoon curry powder and 1 teaspoon kosher salt. Stir thoroughly.
  • Then add coconut milk and tamari. Take out a few tablespoons of the cooking liquid, and whisk it with the arrowroot or tapioca starch. Add this mixture back to pan, and stir. This acts to thicken the liquid.
  • Add in zucchini, and spinach. Cover and simmer for 10 minutes. Remove from heat and stir in lime juice.
  • Serve over warm rice and garnish with red pepper flakes and cilantro.