Why You’ll Love This Thai Turkey and Vegetable Curry

• It’s a true one-pan wonder. From browning the turkey to simmering the final curry, everything happens in a single pot. That means less cleanup and more time to actually enjoy your meal—a major win in my book.
• The flavor is seriously restaurant-quality. By toasting the curry paste in the turkey drippings and simmering everything in rich coconut milk, you build layers of flavor that are deep, complex, and incredibly authentic-tasting.
• It’s a fantastic fridge-cleaner. This recipe is wonderfully adaptable. Got a bell pepper that’s looking a little lonely? Some green beans that need using up? Toss them in! The curry base welcomes almost any vegetable you have on hand.
• It’s a healthy, satisfying meal. Lean turkey provides great protein, while the mix of veggies packs in fiber and nutrients. It feels indulgent because it’s so creamy and flavorful, but it’s honestly a very balanced dish.

Ingredients & Tools

• 1 tbsp coconut oil or avocado oil
• 1 lb lean ground turkey
• 1 medium yellow onion, thinly sliced
• 1 red bell pepper, sliced into strips
• 2 tbsp Thai red curry paste (see notes!)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken or vegetable broth
• 1 tbsp fish sauce
• 1 tsp coconut sugar or brown sugar
• 1 ½ cups broccoli florets
• 1 medium zucchini, halved and sliced
• Juice of 1 lime
• To serve: fresh basil or cilantro, chopped, and cooked jasmine rice.

Tools: A large skillet or Dutch oven with a lid, a wooden spoon, and a microplane or fine grater for the ginger and garlic.

The quality of your curry paste really makes a difference here—it’s the flavor foundation. And don’t be tempted to use light coconut milk; the full-fat version gives the sauce its luxurious, creamy body that makes this curry so special.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Curry Paste is Key. This is the heart of the dish! Thai curry pastes vary wildly in heat and saltiness. I love Mae Ploy or Maesri brands for their authentic flavor. Start with the 2 tablespoons recommended, but taste as you go—you can always add more at the end.
• Don’t Rush the Browning. When you cook the ground turkey, let it get some good, golden-brown color. Those browned bits stuck to the bottom of the pan are pure flavor gold. We’ll deglaze the pan later, and they’ll dissolve into the sauce.
• Fresh Aromatics are Non-Negotiable. Honestly, fresh garlic and ginger are a world apart from their powdered counterparts here. They provide a bright, pungent base that cuts through the richness of the coconut milk beautifully.
• Prep Your Veggies First. This recipe comes together quickly once you start cooking. Having all your vegetables chopped and your aromatics minced before you turn on the heat makes the process smooth and stress-free.

How to Make Thai Turkey and Vegetable Curry

Serving Suggestions

Complementary Dishes

• Jasmine Rice — The classic, slightly sticky rice is perfect for soaking up every last drop of the creamy curry sauce. Its delicate floral aroma complements the spices beautifully.
• A Simple Cucumber Salad — Thinly sliced cucumbers with a quick dressing of rice vinegar, sugar, and red chili flakes provide a cool, crisp, and acidic contrast that cuts through the curry’s richness.
• Fresh Spring Rolls — Serve a couple of light, fresh spring rolls with shrimp or tofu on the side for a more expansive meal. Their clean, herbal notes are a wonderful palate cleanser.

Drinks

• A Crisp Lager or Pilsner — The carbonation and mild bitterness of a cold lager are fantastic for cutting through the spice and fat, making each bite of curry taste fresh again.
• Off-Dry Riesling — A slightly sweet white wine like Riesling has enough acidity to balance the dish, and its hint of sweetness cools the heat from the curry paste perfectly.
• Thai Iced Tea — For the ultimate authentic experience, the creamy, sweet, and spiced flavors of Thai iced tea are a match made in heaven with this curry.

Something Sweet

• Mango with Sticky Rice — You can’t go wrong with this classic Thai dessert. The sweet, ripe mango and creamy coconut sticky rice are the perfect, refreshing end to a spicy meal.
• Coconut Ice Cream — A simple scoop of high-quality coconut ice cream is incredibly satisfying. The cold creaminess is a lovely contrast and continues the coconut theme.
• Pineapple Sorbet — A bright, tart pineapple sorbet cleanses the palate and provides a burst of tropical fruitiness that feels light and refreshing after the hearty curry.

Top Mistakes to Avoid

• Mistake: Not toasting the curry paste. If you just dump the paste into the liquid, you’ll miss out on a huge depth of flavor. Taking that extra minute to fry it in the oil is non-negotiable for an authentic taste.
• Mistake: Overcooking the vegetables. We’re aiming for tender-crisp veggies, not mushy ones. Adding the zucchini later and keeping the simmer gentle ensures they retain some bite and bright color.
• Mistake: Skipping the acid at the end. That squeeze of lime juice is what makes the flavors pop. Without it, the curry can taste a bit flat and one-dimensional. It’s the final key to balance.
• Mistake: Using light coconut milk. I know it’s tempting for calories, but light coconut milk will make your curry watery and less rich. The full-fat version is essential for that luxurious, restaurant-style sauce.

Expert Tips

• Tip: Bloom your own spices. For a next-level flavor, toast whole coriander and cumin seeds in a dry pan until fragrant, then grind them and add them when you toast the curry paste. The difference is incredible.
• Tip: Make it ahead. This curry actually tastes even better the next day as the flavors have more time to meld. Just store it in the fridge and gently reheat it on the stove, adding a splash of broth if needed.
• Tip: Customize the protein. Not a turkey fan? This recipe works wonderfully with ground chicken, thinly sliced chicken breast, shrimp, or even firm tofu for a vegetarian version. Just adjust the cooking time accordingly.
• Tip: Control the heat perfectly. Remember, you can always add more heat, but you can’t take it away. Start with less curry paste, especially if yours is particularly spicy. You can add a sliced fresh Thai chili at the end for those who want more fire.

FAQs

Can I make this curry vegetarian or vegan?
Absolutely! It’s an easy swap. For a vegetarian version, use a block of firm or extra-firm tofu, cubed and patted dry. Pan-fry it until golden before setting it aside and adding it back in with the vegetables. For vegan, use the tofu method and substitute the fish sauce with soy sauce or tamari, and ensure your curry paste is vegan-friendly (some brands contain shrimp). The result is just as delicious and satisfying.

How long will leftovers keep in the fridge?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. The vegetables will soften a bit more, but the flavors will continue to develop. Reheat gently on the stovetop over low heat, adding a little water or broth if the sauce has thickened too much. I don’t recommend freezing this curry, as the coconut milk can separate and the vegetables will become very mushy upon thawing.

My curry is too spicy! How can I tone it down?
Don’t worry, this happens to the best of us! The easiest fix is to stir in more full-fat coconut milk or a splash of broth to dilute the spice level. A teaspoon of sugar or a squeeze of lime juice can also help balance the heat. Serving it with plenty of plain jasmine rice will also help mitigate the spiciness in each bite.

What other vegetables can I use?
This recipe is incredibly flexible. Sweet potatoes (diced small), carrots, snap peas, baby corn, spinach (stirred in at the very end), or eggplant would all be fantastic additions. Just remember to add harder vegetables like carrots or sweet potatoes earlier so they have time to cook through, and softer greens at the end.

Is fish sauce really necessary? It smells strong.
I know, the smell can be off-putting straight from the bottle, but I promise it transforms in cooking! Fish sauce provides an essential salty, umami depth that is characteristic of Thai cuisine. It doesn’t taste “fishy” in the final dish; it just makes everything taste more savory and complex. If you’re truly hesitant, you can start with half the amount, but it really is a key ingredient.