Slow Cooker Coconut Curry Turkey with Spinach and Cauliflower Rice
Equipment
- Slow Cooker
Ingredients
- 1 pound turkey breast, cut into bite-sized pieces
- 1 can (13.5 oz) light coconut milk
- 3 tablespoons red curry paste
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric
- Salt and black pepper to taste
- 4 cups fresh spinach
- 4 cups cauliflower rice
- Fresh cilantro for garnish (optional)
Instructions
- Place the turkey pieces, diced onion, minced garlic, grated ginger, red curry paste, turmeric, light coconut milk, salt, and pepper into the slow cooker. Stir everything until the curry paste is evenly distributed.
- Cover and cook on low for 6 hours or on high for 3 hours, until the turkey is fully cooked and tender.
- Stir in the fresh spinach and let it cook for 5 more minutes until the leaves are wilted and mixed through the sauce.
- While the spinach wilts, steam or microwave the cauliflower rice until tender. Spoon the curry mixture over the cauliflower rice and add cilantro if using.
Notes
Stir the spinach in only at the end so it stays bright rather than turning dull. Light coconut milk keeps the sauce from becoming too heavy while still giving good body. If you want a thicker sauce, remove the lid for the last 30 minutes of cooking.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker
Cuisine: Asian
Equipment: Slow Cooker