Recipe Review

One-Skillet Ground Turkey Thai Curry Is Perfect for Meal Prep

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I like to meal-prep my lunches at the beginning of the week by making a big batch of a hearty stew, curry, or sauce-heavy dish, then filling it with enough rice, beans, or lentils to make it last all week. It’s generally a very effective strategy. One large pot of something like this ground-turkey curry with rice mixed right into the sauce will make fragrant, delicious, perfectly-spiced lunches for the whole week. And it’s so easy to dish out once it’s made. If I’m in a hurry, I can portion them into a glass meal-prep container and get out the door in under 30 seconds.

Mixing the rice into this coconut- and ginger-filled sauce lets it soak up all the flavors. When I serve a sauced dish like this with rice on the side, I always feel like I’m letting a lot of the sauce go to waste. I usually wind up eating all the meat and vegetables out of the sauce, eating some of the rice, and then washing a plate that still had plenty of good curry sauce left in it. If I eat the components separately, I can get one or two meals out of a dish, tops. If I mix them together, I can get three or four. 

The author uses ground turkey for this curry, but says you can use basically whatever you want: Chicken, pork, steak, shrimp, even salmon or whitefish are great. And if you are looking for a meatless option, the author suggests adding a can of chickpeas to the curry in place of animal protein. 

Get the Recipe: One Skillet Ground Turkey Thai Curry with Rice from The Roasted Root 

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Credit: Joe Lingeman/Kitchn

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