This is the best thing to happen to your leftover turkey since sandwiches! This flavour-bomb bowl of deliciousness was inspired by Thai red curry, with classic ingredients like lemongrass, ginger, garlic, chilies, shallots and coconut milk. It is so creamy and cozy, just the thing you want to tuck into on a cold day.
To make a vegan version, use vegetable stock and leave out the turkey, obviously. If you’re cooking for plant-based eaters, make sure that the red curry paste you’re using is vegan, since many varieties contain shrimp paste and fish sauce. If you omit the animal products and still want to keep the protein high, may I suggest adding in some frozen, shelled edamame, or cooked lentils?
Here are my recipes for cooking turkey legs and a whole chicken. Feel free to replace the turkey with chicken if that’s what you have.
And even though this is the perfect dish to make with leftovers, it’s so tasty that it’s worth cooking turkey just to make it! I really hope you enjoy.
Leftover Turkey Thai Curry
Ingredients
- 1 Tbsp. ghee or coconut oil
- 3 shallots sliced
- A generous pinch of salt
- 5 cloves garlic minced
- 20 g / 7oz fresh ginger minced
- 2 Tbsp. Thai red curry paste
- 2 stalks lemongrass
- 1 sweet bell pepper diced
- 700 g / 1½ lb butternut squash cubed
- 1 can coconut milk
- 2 cups / 500ml chicken bone broth or vegetable stock
- 1 Tbsp. tamari
- 200-300 g / 7 – 10oz cooked shredded turkey (optional)
- juice of ½ lime plus more for serving
- Two large handfuls baby spinach 60g / 2 oz
- Thai basil or cilantro for serving
Directions
- In a large stockpot over medium-high heat, melt your cooking fat of choice. Add the shallots and a generous pinch of salt (measure with your heart). Cook, stirring occasionally for 10 minutes until the shallots are translucent and starting to take on a golden colour.
- Peel and mince the garlic and the ginger, add to the pot, stir well, and cook until fragrant. Add the curry paste, fold to coat and let cook for a minute, while you prep the lemongrass. Remove any brown or damaged outer layer, wash well. Take the handle of your knife and (lovingly) smash the root end until they are crushed open. Add to the pot, along with the sliced bell pepper, butternut squash and another generous pinch of salt. Stir well to coat.
- Add the coconut milk and scrape the bottom of the pan well. Pour in the broth you’re using and the tamari. Bring to a boil, recede to simmer, and cook for 20 minutes, until you can crush a cube of butternut squash on the side of the pot.
- Stir in the juice of half a lime, then fold in the turkey, if using. Bring to a simmer, then turn off the heat and fold in the spinach, stirring until it wilts completely.
- Serve immediately with fresh herbs, a wedge of lime, and a drizzle of extra coconut milk, if desired. Say thank you, and enjoy.
Notes
