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Prep Time: 25 Minutes Cook Time: 19 Minutes |
Ready In: 44 Minutes Servings: 4 |
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Ingredients:
2 cups uncooked jasmine rice |
3 cups water |
1/2 teaspoon kosher salt, divided |
1 cup light coconut milk |
1/4 cup fat-free, less-sodium chicken broth or water |
1 teaspoon green curry paste |
1 tablespoon fish sauce, plus more for serving |
2 tablespoons brown sugar |
1 1/2 cups cubed peeled butternut squash (or leftover sweet potato) |
2 cups chopped cooked turkey breast |
3/4 cup frozen green peas |
1/4 cup cilantro sprigs |
1/4 cup thinly sliced red bell pepper strips |
lime wedges, for serving |
Directions:
1. Combine rice, 3 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, and simmer, covered, 15-20 minutes or until all the water has been absorbed. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork before serving.
2. While rice cooks, combine coconut milk, broth, 1/4 teaspoon salt, curry paste, fish sauce, and brown sugar; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in squash, turkey, and peas; simmer 2-3 additional minutes or until turkey and squash are heated through. Transfer to a serving dish; garnish with cilantro and red pepper strips, and serve over rice, with additional fish sauce and lime wedges.
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