# What You'll Need:
→ Meats
01 - 1.1 lb turkey breast, cut into bite-sized cubes
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tbsp fresh ginger, grated
05 - 1 red bell pepper, diced
06 - 1 medium carrot, thinly sliced
07 - 1 cup frozen peas
→ Spices & Seasonings
08 - 2 tbsp curry powder (mild or medium, to taste)
09 - 1 tsp ground turmeric
10 - 1/2 tsp ground cumin
11 - 1/2 tsp chili flakes (optional)
12 - Salt and black pepper, to taste
→ Liquids & Sauces
13 - 13.5 fl oz (1 can) coconut milk
14 - 7 fl oz chicken or vegetable broth
15 - 2 tbsp vegetable oil or coconut oil
16 - Juice of 1/2 lime
→ Rice
17 - 1 cup basmati or jasmine rice
18 - 1 2/3 cups water
19 - 1/2 tsp salt
→ Garnish
20 - Fresh cilantro, chopped
21 - Lime wedges
# Cooking Steps:
01 - Rinse the rice under cold water until the water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until tender. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
02 - Heat oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Incorporate curry powder, turmeric, cumin, and optional chili flakes. Cook for 30 seconds to release aromas.
05 - Add turkey cubes and cook, stirring frequently, until lightly browned on all sides, about 4 to 5 minutes.
06 - Stir in diced red bell pepper and sliced carrot; sauté for 2 minutes.
07 - Pour in coconut milk and broth, scraping the bottom of the pan. Bring to a gentle simmer.
08 - Cover and continue cooking for 12 to 15 minutes, stirring occasionally, until turkey is cooked through and vegetables are tender.
09 - Stir in frozen peas and lime juice, simmer for an additional 2 minutes. Adjust seasoning with salt and pepper.
10 - Plate the curry over steamed rice. Garnish with chopped cilantro and lime wedges before serving.
