Thai Turkey Curry

You'll need 3 cups of shredded leftover cooked turkey for this curry.

Ingredients

1 1/2 Tbsp. vegetable oil
1 onion, thinly sliced
1 small red pepper, cored, cut into thin strips
1 small yellow pepper, cored, cut into thin strips
1 sweet potato, peeled, thinly sliced
4 Tbsp. Thai green curry paste
3 cups shredded, cooked turkey meat
1 Tbsp. (basil) pesto (or substitute fresh basil leaves, chopped)
1/2 cup coconut milk (or more, to taste)
4 kaffir lime leaves (optional)
1 Tbsp. fish sauce
4 oz. snow peas, thinly sliced on the diagonal
2 Tbsp. chopped fresh coriander
Cooked jasmine or basmati rice, to serve

Method

Heat the oil in a large frying pan over medium heat. Add onion, peppers and sweet potato and cook over low-medium heat for 5 to 6 minutes, stirring occasionally, until softened. Add the curry paste and cook for a further minute. Add turkey, pesto, coconut milk and lime leaves (if using) and simmer for three minutes, stirring occasionally.

Add the fish sauce, snow peas and coriander just before serving with jasmine or basmati rice.

Adapted from Taste Australia

Turkey Curry Recipe

You will need 2 cups of shredded leftover cooked turkey for this curry recipe.

Ingredients

1 large onion, peeled and cut into chunks
1 red bell pepper, cored, seeded and cut into chunks
2 teaspoons canola oil
3 cloves garlic, peeled
1 inch piece fresh gingerroot, peeled and quartered
1 jalapeno pepper, quartered and seeded
1 Tbsp. curry powder
1 tsp. ground coriander
1 cup low-sodium chicken broth
1/4 cup coconut milk, unsweetened
1 banana, ripe, sliced
2 cups cooked turkey meat, cut into 1/2-inch dice
1 cup peas
1/4 cup chopped fresh cilantro
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Method

Place onions and red peppers in a food processor and pulse just until chopped. Heat oil in a Dutch oven over medium heat. Add the onion-pepper mixture to the pot and cook, stirring, until soft, 5 to 7 minutes.

Meanwhile, return the work bowl to the processor. With the motor running, drop garlic, ginger and jalapenos through the feed tube and process until finely chopped.

Add the garlic mixture to the Dutch oven, along with the curry powder and coriander. Cook, stirring, until fragrant, about 2 minutes. Add chicken stock, coconut milk and bananas. Bring the mixture to a simmer, reduce heat to low. Cover and simmer, stirring occasionally, until the bananas are very soft, about 10 minutes.

Mash the bananas to incorporate them into the sauce. Add turkey, peas, cilantro and lime juice and simmer until heated through, about 5 minutes. Season with salt and pepper. Serve with basmati or jasmine rice.

Adapted from the Daily Green

Turkey and Spinach Curry

You will need 2 cups of leftover cooked turkey for this curry recipe.

ingredients

2 tbsp. vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 Tbsp. minced fresh ginger
1 tsp. ground cumin
1 tsp. ground coriander
1/4 to 1/2 tsp. turmeric
1/8 tsp. cayenne, or to taste
1 cup tomatoes, chopped (canned are fine; include their juice)
1 cup coconut milk
Salt and freshly ground pepper
1/2 pound fresh spinach, trimmed of thick stems, washed and roughly chopped
2 cups leftover turkey, roughly chopped
Freshly chopped cilantro for garnish.

method

Heat oil in a medium saucepan over medium-high heat. Add onion, garlic and ginger and cook until they begin to soften, about 2 to 3 minutes. Add cumin, coriander, turmeric and cayenne and cook, stirring, until spices are fragrant, about another minute.

Add tomatoes and their juices and coconut milk and sprinkle with salt and pepper. Bring mixture to a boil and reduce heat to medium. Simmer for another 8 to 10 minutes, or until tomatoes break down.

Add spinach and turkey to pan and continue to cook until spinach wilts and turkey is warmed through, another 3 to 5 minutes. Adjust seasoning, garnish with cilantro and serve.

Adapted from a New York Times recipe