Leftover-turkey curry
6
Points®
Total time: 33 min • Prep: 18 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
When you’re tired of cold turkey sandwiches, it’s time for a little spice. This Thai-influenced curry is a fantastic one-serving option. It’s loaded with fresh vegetables that are enhanced with bold flavor from curry paste and coconut milk as well as fresh garlic and ginger. This recipe calls for leftover turkey, but you could also use extra pork, chicken, or shrimp that you may have in your fridge. Rice noodles are more delicate than wheat pasta and noodles, but they are quick and easy to prepare. Place the noodles in a deep bowl, and cover them with boiling water. Give them a stir every couple of minutes and test them for doneness frequently. They become mushy when they’re overcooked.
Ingredients
Cooking spray
4 spray(s)
Cauliflower
½ cup(s), chopped
Yellow bell pepper
½ cup(s), chopped
Red onion
⅓ cup(s), chopped
Cooked skinless turkey breast
2½ oz
Jarred minced garlic
½ tsp
Fresh ginger
½ tsp
Canned unsweetened light coconut milk
¼ cup(s)
Panang curry paste
1 tsp
Dark brown sugar
½ tsp
Table salt
1 pinch(es)
Fresh basil
¼ cup(s)
Fresh lime juice
1 tsp
Cooked rice noodles
½ cup(s)
Instructions
1
Coat a small skillet with cooking spray; heat over medium-high heat. Add cauliflower, pepper and onion; cover and cook, stirring occasionally, until lightly browned and crisp-tender, about 6 minutes.
2
Stir in turkey, garlic, and ginger; cook until fragrant. Stir in coconut milk, curry paste, brown sugar, and salt; cover and heat through.
3
Stir in basil and lime juice; serve over rice noodles with lime wedge (optional).
4
Makes 1 serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.