Ingredients

• 1 (15-ounce) can full-fat coconut milk

• 1 pound lean ground turkey

• 1 Tbsp fresh ginger peeled and grated

• 2 large carrots peeled and chopped

• 1 tsp ground turmeric

• 1 tsp ground paprika

• 1/2 tsp ground cinnamon

• 1 cups white rice soaked at least 1 hour, (Can Use Orzo instead.  Do Not Soak)

• 1 1/3 cups chicken broth

• 3 Tbsp Tamari

• 3 Tbsp fish sauce

• 1 medium zucchini squash chopped

• 1/2 tsp sea salt to taste

• 1/3 cup fresh basil chopped

Directions​

1. Place rice in a bowl and cover with 2 inches of water. Soak rice at least 1 hour (up to 24 hours) Skip if you are using Orzo.

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

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

4. Add the carrots, remaining coconut milk, broth, Tamari, and fish sauce, and stir well. Stir in the rice. Cover, and bring to a full boil.( If using Orzo do not cover)

5. Reduce heat to a simmer and cook 10 minutes. 

6. Stir in the zucchini, cover, and cook an additional 10 to 15 minutes, until much of the liquid has been absorbed and the vegetables are cooked to desired done-ness. Stir in the chopped basil and taste the curry. Add sea salt to taste and serve in bowls.

Notes can use other vegetables like Mushrooms, Cauliflower and Edamame.  Can use Cilantro instead of Basil.​