Turkey with Coconut Curried Rice
A flavorful turkey and rice dish, mildly flavored with curry and coconut. A great recipe for using leftover turkey.
2 tablespoons butter or margarine
3 cups cubed cooked turkey
1 1/3 cups Basmati or medium-grain rice
1 teaspoon salt
3/4 teaspoon curry powder
3/4 teaspoon ground cumin
1 1/2 cups water
1 (14-ounce) can coconut milk
3 cups fresh sugar snap peas*
1/3 cup flaked coconut
1/4 cup chopped fresh cilantro
- Melt butter in deep 12-inch skillet until sizzling; stir in turkey. Cook over medium-high heat, stirring occasionally, until heated through (4 to 6 minutes). Stir in rice, salt, curry and cumin. Continue cooking until rice is lightly browned (1 to 2 minutes).
- Stir in water and coconut milk. Continue cooking until mixture comes to a boil (4 to 6 minutes). Reduce heat to low. Cover; cook until rice is just tender (13 to 15 minutes). Stir in peas. Cover; continue cooking until peas are tender (3 to 5 minutes).
- To serve, sprinkle with coconut and cilantro.
Makes 6 servings.
*Substitute 1 (16-ounce) package frozen sugar snap peas.