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Chili Turkey Rice Bowl

  • 6 Servings
  • 25 mins Prep Time
  • 40 mins Total Time


  • 1 package Turkey Thighs, diced
  • 1 mango, diced
  • 2 Persian cucumbers, chopped
  • 1 jalapeño pepper, seeded and sliced
  • 1/2 cup fresh cilantro chopped
  • 3 tbsp. fresh basil, torn
  • 2 green onions, chopped
  • 3 tbsp. sesame seeds
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. lime juice
  • 1 avocado, cubed
  • 1 tbsp. cornstarch
  • 2 tbsp. extra virgin olive oil
  • 1/4 cup Thai red curry paste
  • 1 tbsp. soy sauce
  • 6 tbsp. salted butter
  • 3-4 cloves garlic, chopped
  • ¼ cup (or more) extra-virgin olive oil
  • Chili flakes
  • 3-4 cups cooked rice
  • Step 1

    For the salad: In a large mixing bowl, combine the mango, cucumbers, jalapeño pepper, cilantro, basil, and green onions. To the same bowl, mix in olive oil, vinegar, and lime juice, seasoning with salt to taste. Add avocado and mix lightly. Top with sesame seeds.
  • Step 2

    In a medium mixing bowl, toss together the turkey and cornstarch.
  • Step 3

    In a large skillet over medium-high, heat the olive oil and Thai red curry paste and cook 1-2 minutes, until fragrant. Add the turkey and stir to coat in the curry paste. Cook the turkey to 165˚F as measured by a meat thermometer, about 8 minutes or when the turkey becomes crispy. Remove from the heat and add the soy sauce.
  • Step 4

    Separately in a small skillet, melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.
  • Step 5

    Serve the turkey over the bowls of rice. Pour the garlic chili butter over the turkey. Top with the salad.

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