Ground Turkey Curry

Ingredients

• 1 (15-ounce) can coconut milk

• 1 pound to 1 1/2 pounds lean ground turkey

• 1 Tbsp fresh ginger peeled and chopped

• 1 tsp ground turmeric (or 2” fresh, peeled and chopped)

• 1 tsp ground paprika

• 1/2 tsp ground cinnamon

• 4 (or more) large carrots peeled and sliced

• ½ pound-ish of fresh green beans, cut in 1” pieces

• 1 2/3 cups chicken broth

• 1 Tbsp coconut aminos

• 1 Tbsp fish sauce (very salty; you could use 1/2 Tbsp)

• 2 medium zucchini, sliced

• juice of one lemon or lime

• 1/3 cup fresh basil, chopped

OPTIONAL

• Rice, Raisins, grated coconut

Instructions

• Pour ⅓ cup of coconut milk into a large skillet, add the ground turkey. Brown for 3 to 4 minutes, flip to other side and continue browning another 2 to 3 minutes.

• Add ginger and spices and stir, chopping up the turkey.

• Add the carrots, green beans, remaining coconut milk, chicken broth, coconut aminos, fish sauce, and stir well. Cover, and bring to a full boil.

• Reduce heat to a simmer and cook 10 minutes.

• Stir in the zucchini and lemon or lime juice, cover, and cook an additional 10 to 15 minutes, until the vegetables are cooked to desired done-ness. Stir in the chopped basil and taste the curry. Serve in bowls. May add rice, raisins, grated coconut or a squeeze of lemon or lime to bowl.

NOTE: This dish is great with shrimp or chicken tenders instead of ground turkey. Cut shrimp or chicken into pieces so there will be some in every bite.