Go Back
+ servings
overhead shot of curry in white bowl with gold spoon digging in
Print Recipe
5 from 5 votes

Leftover Turkey Thai Green Curry

Looking for what to do with Leftover Turkey? Look no further than this easy and delicious Turkey Thai Green Curry!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Leftovers, Lunch, Main Course
Cuisine: Thai
Servings: 3
Calories: 457kcal
Cost: £2 / $2.50

Equipment

  • Medium/Large Pot with Wooden Spoon
  • Sharp Knife & Chopping Board
  • Jug (for stock)

Ingredients

  • 2 cups / 300g Leftover Turkey, cut into large bite sized pieces (see notes)
  • 1 small Aubergine/Eggplant, cut into bite sized pieces
  • 1x 14oz/400g can of Coconut Cream (can sub coconut milk)
  • 1 cup / 250ml Chicken Stock
  • 3 tbsp Thai Green Curry Paste
  • 4 Kaffir Lime Leaves, torn in half
  • 1 small bunch of Thai Basil, leaves only
  • 1 tbsp Vegetable Oil
  • 1 tsp Sugar
  • Salt, to taste

Instructions

  • Heat 1 tbsp veg oil in a pot over medium heat, then add 3 tbsp curry paste. Fry for a few mins (this is important to release the flavours) then stir in coconut cream until nice and smooth.
  • Pour in chicken stock then add turkey, aubergine/eggplant, Thai basil, lime leaves, sugar and salt to taste. Give it a good stir and leave to simmer until the aubergine/eggplant softens and the curry starts to thicken.
  • Serve up and enjoy. P.s. don't eat the lime leaves!

Video

Notes

a) Turkey - You'll want to dice it into large chunks, just so it doesn't fall apart and become stringy as it simmers. If your turkey is in small chunks, or you've pulled it with forks, add it a couple mins before the curry has finished cooking, just so it doesn't go to mush.
b) Can I sub chicken? - Yep! Leftover chicken works perfectly here.
c) Can I use raw meat? - Yep, 2 medium sized breasts (14oz/400g in total) should suffice. Cook the paste in your oil, add about 1/4 of your coconut cream until bubbling and that's what you'll cook your meat in. Once white throughout, continue with the following steps. 
d) Curry Paste - Try and grab one from an Asian store. The cheap ones from the supermarkets are pretty ropey! However, if your green curry paste is lacking flavour then consider adding one of all of the following: 1 clove of garlic, 1 shallot, 1 tbsp coriander/cilantro, 1 green chilli. 
e) Where can I find Thai Basil/Kaffir Lime Leaves? - You can actually get these in a few different supermarkets in the UK. I know Thai basil is sold in Tesco and Kaffir Lime Leaves are usually sold dry in the spice or Asian section. You can sub regular sweet/Italian basil if you can't find Thai basil. In my experience there isn't a great sub for Kaffir lime leaves, these are what give you that classic green curry flavour. Asian supermarket will definitely sell them, usually frozen.
f) Calories - whole recipe shared by 3:

Nutrition

Calories: 457kcal | Carbohydrates: 20.12g | Protein: 21.28g | Fat: 35.05g | Saturated Fat: 25.695g | Polyunsaturated Fat: 3.594g | Monounsaturated Fat: 3.062g | Trans Fat: 0.077g | Cholesterol: 50mg | Sodium: 930mg | Potassium: 1105mg | Fiber: 7.4g | Sugar: 11.24g | Vitamin A: 464IU | Vitamin C: 7.7mg | Calcium: 48mg | Iron: 2.85mg