Leftover Turkey Thai Green Curry

5 from 3 votes

Leftover Turkey Thai Green Curry

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?

Course Main Course

Cuisine Thai

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 408kcal

Author Eb Gargano

Ingredients

200 g jasmine rice (or normal long grain rice)
1 tablespoon sunflower, vegetable or wok oil
200 g leftover cooked turkey cut into bite sized pieces (See Note 1)
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)
6 tablespoons Thai green curry paste (or to taste)
400 ml tin coconut milk (light or regular)
100 g mangetouts (or sugar snap peas, or trimmed green beans)
2 tablespoons fresh coriander (AKA cilantro) finely chopped, plus extra for garnish
1 lime quartered (optional)

Metric - US Customary

Instructions

Cook the rice according to packet instructions / your own preferences.
Put a tablespoon of oil in a wok or large frying pan. Add the cooked turkey, baby sweetcorn, yellow pepper and curry paste, and fry over a medium heat for 3 minutes, stirring occasionally.
Add and 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.

Notes

If you do not have any cooked turkey you can use cooked chicken instead. Alternatively you can use fresh turkey (or chicken). Simply cut the fresh turkey into strips and stir fry for 3 minutes, before adding the sweetcorn/pepper/curry paste, then continue with the rest of the recipe as written.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition