From craving to table
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
- 2
Heat vegetable oil in a large skillet over medium heat. Add onion and cook for 2-3 minutes until softened.
- 3
Add garlic and cook for 30 seconds until fragrant.
- 4
Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 5-6 minutes.
- 5
Stir in red bell pepper, shredded carrots, and peas. Cook for 2-3 minutes until vegetables start to soften.
- 6
Add Thai red curry paste and cook for 1 minute, stirring to combine.
- 7
Pour in coconut milk, fish sauce, brown sugar, lime juice, salt, and pepper. Stir well and simmer for 2 minutes.
- 8
Remove from heat and fold in the cooked jasmine rice until evenly combined.
- 9
Transfer the mixture to the prepared casserole dish and spread into an even layer.
- 10
Bake uncovered for 20-25 minutes until bubbly and heated through.
- 11
Let rest for 5 minutes. Garnish with cilantro and peanuts before serving.