An easy skillet dinner that takes everyday ground turkey and rice to a flavorful new level with Thai accents of lime juice, garlic, ginger, and coconut milk. It's topped with a simple salad of basil, cilantro, and tomatoes for color and freshness.
Combine lime juice, 1 to 2 tablespoons fish sauce, and brown sugar in a bowl; stir until sugar is dissolved, then stir in 1/2 cup shallots.
Heat oil in a large high-sided skillet over medium-high. Add turkey, ginger, garlic, and remaining 1 3/4 cups shallots. Cook, stirring to break up turkey, until browned, about 9 minutes. Add rice; cook, stirring, 1 minute. Add remaining 1 tablespoon fish sauce, scraping up browned bits from bottom of pan.
Add coconut milk, red peppers, 1 1/2 teaspoons salt, and 1 1/4 cups water. Bring to a simmer (do not let boil); cover. Lower heat and gently simmer, stirring occasionally, until rice is tender, about 15 minutes.
Toss tomatoes and herbs with dressing in a large bowl; season with salt. Serve over rice, spooning dressing from bottom of bowl over top.
To reheat this dish in the skillet, poke holes in the rice in several places with a spoon and pour in 1/4 cup water. Cover and bring to a boil over medium heat.