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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

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.

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