Photo of Thai turkey curry by WW

Thai turkey curry

Points® value
Total Time
35 min
20 min
15 min
Don’t let any uneaten turkey go to waste. This innovative and easy idea will have you wishing that Christmas comes around sooner next year


Calorie controlled cooking spray

4 spray(s)

Cauliflower, Raw

40 g, florets

Yellow pepper

½ medium, sliced

Red onion

½ small, thinly sliced

Rice Noodles, dry

40 g

Turkey breast, skinless, grilled

80 g


1 clove(s), crushed

Root Ginger

½ teaspoon(s), finely grated

Reduced fat coconut milk, tinned (7.7% Fat)

60 ml

Thai red curry paste

1 teaspoon(s)

Dark soft brown sugar

½ teaspoon(s)

Basil, fresh

10 g, torn

Lime Juice, Fresh

1 teaspoon(s)


  1. Mist a nonstick frying pan with cooking spray and heat over a medium heat. Add the cauliflower, pepper and onion. Cover and cook, stirring occasionally, for 6 minutes or until lightly browned and just tender. Meanwhile, cook the rice noodles, according to the pack instructions.
  2. Stir in the turkey, garlic and ginger, and cook until fragrant. Add the coconut milk, curry paste and brown sugar. Season, cover the pan, and heat through. Stir in the basil and lime juice. Serve over the rice noodles.