with Cilantro Rice and Peanuts
Allergens
Tags
Ground Turkey
250 g
Jasmine Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Onion, chopped
56 g
Snow Peas
56 g
Cilantro
7 g
Peanuts, chopped
28 g
Coconut Milk
1 unit(s)
Red Curry Paste
4 tbsp
Vegetable Stock Powder
7.5 g
Cumin-Turmeric Spice Blend
4 g
Oil
1 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the stock powder. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Trim, then halve snow peas.
- Roughly chop cilantro.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey, peppers and onions. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add Cumin-Turmeric Spice Blend, red curry paste and remaining stock powder. Cook for 1-2 min, stirring occasionally, until fragrant. Season with salt and pepper.
- Add coconut milk and snow peas. Bring curry up to a simmer. Once simmering, cook for 2-4 min, stirring occasionally, until curry thickens slightly and snow peas are tender-crisp. Season with salt and pepper.
- Meanwhile, fluff rice with a fork, then stir in half the cilantro.
- Divide rice and curry between bowls.
- Sprinkle peanuts and remaining cilantro over top.
900
kcal
Calories
43
g
Fat
20
g
Saturated Fat
88
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
36
g
Protein
95
mg
Cholesterol
1190
mg
Sodium
0
g
Trans Fat
1100
mg
Potassium
75
mg
Calcium
5.5
mg
Iron
with Sesame-Edamame Rice and Gingery Slaw
