Martha Stewart Living had a recipe for one-pot turkey curry in this month’s print issue. I adapted it to include different vegetables — beans have been a bountiful crop this year, so someone’s got to eat them — and whole grain rice instead of white. I changed the spices, too.
Hmmm … When does recipe experimentation cross the line from “adapting a recipe” to “creating a new recipe based on something I read”? It’s a question for the ages.
Note: Sorry there’s no link to the original recipe that inspired this. I couldn’t find it on Martha Stewart’s website.
- 1 tablespoon coconut oil
- 1 pound ground turkey
- 1 tablespoon minced lemongrass
- 2 cloves garlic, minced
- 1 small onion, chopped
- 14-oz. can of light coconut milk
- ½ cup water
- 1 tablespoon lime juice (optional)
- 2 tablespoons fish sauce
- 1 tablespoon red curry paste
- 1½ cups instant brown rice
- ½ pound shredded cabbage (about 4 cups)
- ½ pound fresh green beans, stems removed (about 4 cups)
- fresh cilantro or basil for garnish
- cherry tomatoes for garnish
- Mix the curry paste in a little bit of the water or coconut milk until smooth. Set aside.
- Heat oil in a large pot. Add turkey, lemongrass, garlic and onion. Cook on medium to medium-high, stirring frequently to break up turkey and prevent burning, until turkey is browned and cooked through, about 10-15 minutes.
- Add rice and stir, continuing to cook, for 1 minute.
- Mix in coconut milk, water, lime juice, fish sauce and curry paste mixture.
- Bring to a simmer and layer cabbage and beans on top. Cover.
- Simmer on low for 10 minutes.
- Remove from heat and garnish with chopped fresh cilantro, basil, and/or chopped cherry tomatoes. Serve.