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Thai-Style Coconut Curry Turkey with Rice and Stir-Fry Veggies

  • 4 Servings
  • 25 mins Prep Time
  • 35 mins Total Time

Ingredients

  • 1 Thai-Style Coconut Curry Turkey Skillet Kit
  • 2 tablespoons vegetable or olive oil
  • 1 package Uncle Ben’s® Jasmine Ready Rice
  • 2 tablespoons toasted sesame oil
  • 2 garlic cloves, minced
  • 1/2 cup fresh sugar snap peas
  • 1/2 cup sliced shiitake mushrooms
  • 1 red bell pepper, cut into thin strips
  • 2 tablespoons shredded carrots
  • Salt and pepper to taste
  • 1/4 cup thinly-sliced sliced green onions

Serving Size 1/4 of prepared recipe
Amount Per Serving
Calories 400
Calories from fat
% Daily Value*
Total fat 21 g 27 %
Saturated fat 6 g 28 %
Trans fat 0 g
Cholesterol 45 mg 15 %
Sodium 570 mg 25 %
Total Carbohydrates 30 g 11 %
Dietary Fiber 4 g 13 %
Sugars 7 g
Protein 23 g
Calcium 4%
Iron 16%
Vitamin A 22%
Vitamin C 80%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

  • Step 1

    Heat 2 tablespoons oil in a non-stick skillet over medium high heat.

  • Step 2

    Add all turkey cutlets to the pan. Sear and brown one side, approximately 2-3 minutes. Flip cutlets over and cook an additional 2-3 minutes.

  • Step 3

    Pour contents of sauce packet over the top of the turkey cutlets and stir.

  • Step 4

    Continue to simmer cutlets and sauce until the cutlets reach a minimum internal temperature of 165°F as measured by a meat thermometer (approximately additional 3-4 minutes).

  • Step 5

    Heat the rice per package directions.

  • Step 6

    For the stir fry veggies: heat the toasted sesame oil in a sauté pan over medium heat. Add the garlic and vegetables and cook until softened and heated throughout, approximately 5-8 minutes.

  • Step 7

    Pour rice into a bowl and top with cooked veggies.

  • Step 8

    Garnish turkey and sauce with green onions. Serve with rice and veggies.

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