Gluten Free Coconut Curry Turkey Sausage
This skillet dinner is rich, warming, and deeply satisfying — the kind of weeknight meal that tastes like it took far more effort than it actually did. Full-fat coconut milk and red curry paste build a silky, fragrant sauce that clings to every piece of browned turkey sausage, while fresh ginger and garlic keep the flavor bright and layered. Baby spinach wilts right into the pan at the end, and a squeeze of lime juice ties everything together with just enough acidity to balance the richness. Sausage can be a tricky ingredient to navigate, but starting with a certified gluten free turkey sausage means you're not gambling on hidden fillers or wheat-based binders that often sneak into conventional varieties. The rest of the ingredient list — coconut oil, coconut milk, fish sauce, coconut sugar, fresh vegetables — is naturally free of gluten without any substitutions required. This is one of those recipes where the diet works with the dish, not against it. Served over jasmine rice with a handful of fresh cilantro and extra lime wedges, it makes four generous portions that feel restaurant-worthy on a Tuesday night. The sauce alone is worth making again.
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Learn more →Ingredients
4 servings
- 1 lb gluten free turkey sausage, casings removed if links
- 1 tbsp coconut oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2–3 tbsp red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup chicken broth
- 1 tbsp fish sauce
- 1 tsp coconut sugar
- 2 cups baby spinach
- 1 tbsp fresh lime juice
- salt and pepper, to taste
For serving
- cooked jasmine rice, for serving
- fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
If using sausage links, slice them into ½-inch rounds. If using bulk sausage, break it into rough 1-inch pieces.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the sausage pieces in a single layer and cook, turning once, until browned on both sides and the internal temperature reaches 165°F (74°C) on an instant-read thermometer, about 5–7 minutes total. Transfer to a plate and set aside.
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