Want a super easy, totally delicious meal that is completely different from the usual leftover turkey recipes? Then why not try my Leftover Turkey Thai Green Curry?
What to do with leftover turkey
Ah we all love a good roast turkey at Christmas (or at least 76% of us do according to British Turkey), but inevitably we all buy a big one and have that age old dilemma of what to do with the leftovers.
But, if you want a super easy recipe that is totally different from the traditional Christmas fare, why not try my Leftover Turkey Thai Green Curry?
A quick and easy recipe for turkey leftovers
My Leftover Turkey Thai Green Curry is super simple to make, involves only 7 ingredients (plus your leftover turkey) and can be ready in just 10 minutes – if you get your skates on… Meaning you have more time to listen to Uncle Brian’s jokes and play monopoly with your Grandma! (Hmm…perhaps I should also include a Boxing Day recipe that takes a really, really, loooong time…)
A bit of a cheat…
In this recipe I’ve used a pre-prepared Thai curry paste, made by Blue Dragon. It’s not the sort of thing I normally use – I generally cook all my recipes from scratch, including Thai green curry. But I felt this recipe really needed to be super quick and easy (after all those hours cooking on Christmas day!) and I have to say I was really pleasantly surprised.
No, it doesn’t taste quite as fresh as if you made it yourself, but it does taste really, really good and if you add a bit of fresh coriander and a squeeze of fresh lime juice into the mix it tastes even better!
Alternatives to leftover turkey…
If you don’t have any leftover turkey, this curry also works well with leftover cooked chicken. You can usually buy cooked chicken from the supermarket, which works really well here. Or you could quickly pan fry some diced chicken or turkey before starting this recipe.
Alternatively, you could easily use cooked prawns or salmon as a substitute, or just leave the turkey out altogether – and have a delicious vegetarian Thai green curry instead. (N.B. If you are making the vegetable version for vegetarians or vegans, double check the ingredients of the Thai green curry paste – they often contain fish sauce.)
To make this Thai Green Curry hotter…
This Thai Green Curry recipe is fairly mild, if you like a hotter curry, either add in some more curry paste or add in a few slices of fresh green chilli. If you don’t have any green chillies to hand, half a teaspoon of dried chilli flakes would work well too.
I have served this curry with rice, but it goes equally well with noodles.
Serve garnished with an extra sprinkling of coriander and some lime quarters, if you have any.
This Leftover Turkey Thai Green Curry would go brilliantly with and a glass of dry(ish) Riesling or Sauvignon Blanc.
More leftover turkey recipes…
For more great ways to use up leftover roast turkey check out my roundup of 10 Easy Ideas for your Turkey leftovers.
Leftover Turkey Thai Green Curry
- 200 g rice
- 1 tablespoon sunflower, vegetable or wok oil
- 1 yellow pepper cut into thin strips
- 100 g baby sweetcorn (I like them whole but you could cut them into chunks if you prefer)
- 200 g leftover cooked turkey cut into bite sized pieces (or cooked chicken/salmon/prawns)
- 6 tablespoons Thai green curry paste (or to taste)
- 400 ml tin coconut milk
- 100 g mangetouts (or sugar snap peas, or trimmed green beans)
- 2 tablespoons coriander leaves chopped
- 1 lime and extra coriander for garnish optional
- Cook the rice according to packet instructions / your own preferences.
- Put a tablespoon of oil in a wok or large frying pan. Add the baby sweetcorn, yellow pepper, leftover turkey and curry paste and fry over a medium heat for 3 minutes, stirring occasionally.
- Add the coconut milk and bring to the boil, simmer on a gentle heat for a further 3 minutes until the turkey is piping hot and the vegetables are cooked through. Add the mangetouts and fresh coriander and cook for 1 more minute.
- Serve sprinkled with a little extra coriander, and with the rice and some lime wedges.
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