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Leftover Turkey Curry with Coconut Milk

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Transform your leftover turkey into a creamy, flavorful curry with this Leftover Turkey Curry with Coconut Milk recipe. Packed with aromatic spices, coconut milk, and tender turkey, this dish is rich, comforting, and quick to make. In just 30 minutes, you’ll have a satisfying meal perfect for using up holiday leftovers like turkey from Thanksgiving or Christmas. Whether served over rice, naan, or roti, this curry is sure to become a family favorite.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: chicken
  • Method: Stovetop
  • Cuisine: American

Ingredients

500 g cooked turkey (cubed or shredded)

400 g coconut milk

2 tablespoons coconut oil

1 tablespoon curry powder

½ teaspoon turmeric powder

½ cup low-sodium chicken stock

⅓ cup tomato paste

1 cup onions (chopped)

1 tablespoon garlic (chopped)

1 tablespoon ginger paste

1 teaspoon chili paste (optional)

1 cup frozen peas

Fresh cilantro (for garnish)

Salt to taste

Instructions

  1. Cook the Aromatics: Heat coconut oil in a skillet over medium heat. Add chopped onions and sauté until soft, about 4-5 minutes. Stir in chopped garlic and ginger paste, cooking for about 30 seconds.

  2. Add the Spices: Stir in curry powder and turmeric, cooking for 30 seconds until fragrant.

  3. Add Tomato Paste and Chicken Stock: Stir in tomato paste and chili paste (if using), cooking for 2 minutes. Add chicken stock to deglaze the pan.

  4. Simmer the Sauce: Add coconut milk, stir to combine, and let the sauce simmer for 10 minutes on low heat, stirring occasionally.

  5. Add the Turkey: Add the leftover turkey and stir. Simmer for 5-10 minutes until the sauce thickens.

  6. Add Peas and Cilantro: Stir in frozen peas and chopped cilantro. Simmer for another 2 minutes until peas are heated through.

  7. Serve: Serve the curry warm over basmati rice, naan, or roti.

Notes

  • Storage: Store leftover curry in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.
  • Add More Veggies: Feel free to add vegetables like bell peppers, carrots, or spinach for added texture and nutrition.
  • Adjust Spice Level: For a spicier curry, increase the chili paste or add fresh chilies to taste.
  • Alternative Meat: You can substitute turkey with chicken, beef, or lamb if you prefer.

Find it online: https://cookingwithsarah.com/leftover-turkey-curry-with-coconut-milk/