Crispy Ground Turkey Broth Bowl Recipe with Cucumbers
These crispy turkey broth bowls are loaded with sweet and savory ground turkey, fluffy sushi rice, and quick-pickled cucumbers, all swimming in a creamy coconut red curry broth. They're cozy, flavorful, and packed with all the good stuff!
Ingredients
For the Crispy Turkey
- 2 tablespoon Sesame oil
- 1 lb Ground turkey
- ½ teaspoon Kosher salt
- ¼ teaspoon Garlic powder
- ¼ cup Sweet chili sauce
- ¼ cup Coconut aminos or soy sauce
- ¼ cup Chopped scallions
For the Coconut Curry Broth
- 1 tablespoon Sesame oil
- 4 cloves Garlic minced
- ¼ cup Scallions chopped
- 3 tablespoon Red curry paste
- 1 13.5 oz can Full-fat coconut milk or cream
- 2 cups Chicken broth
- 3 tablespoon Honey
- 1 tablespoon Coconut aminos or soy sauce
- ½ small Lime Juiced
- Kosher salt to taste
For the Bowls
- 2 small Persian cucumbers thinly sliced
- 1 pinch Sugar
- 1 pinch Kosher salt
- 3 tablespoon Seasoned rice vinegar
- 2 cups Prepared sushi rice
- Toasted sesame seeds for serving
- Additional scallions for serving
Instructions
- MAKE THE CUCUMBERS: Toss the cucumbers with sugar, salt, and seasoned rice vinegar. Let sit for at least 10 minutes.
- CRISP THE TURKEY: Heat sesame oil in a skillet over medium-high heat. Add turkey, salt, and garlic powder. Break into pieces and spread evenly across the skillet. Cook undisturbed for 4–5 minutes until deeply browned.
- FLIP AND FINISH: Flip the turkey and cook for another 3–4 minutes, breaking it into smaller pieces, until cooked through.
- ADD THE SAUCE: Add sweet chili sauce and scallions. Deglaze with coconut aminos and cook for 1–2 minutes until sticky and caramelized. Set aside.
- START THE BROTH: Heat sesame oil in a medium pot over medium heat. Add garlic, scallions, and a pinch of salt. Cook for 1–2 minutes.
- ADD THE CURRY: Stir in red curry paste and cook for 1 minute to toast the paste.
- SIMMER: Add coconut milk, chicken broth, honey, and coconut aminos. Whisk until smooth and gently simmer for 5–10 minutes.
- FINISH: Stir in lime juice. Taste and adjust with additional salt, lime, or coconut aminos if needed.
- ASSEMBLE: Divide sushi rice among four bowls. Top with crispy turkey and ladle the coconut curry broth around the rice.
- SERVE: Finish with quick-pickled cucumbers, toasted sesame seeds, and scallions. Serve immediately.
- SAVE: Refrigerate the turkey, broth, rice, and cucumbers separately. Reheat the hot components before assembling so everything keeps its ideal texture.