Photo of Leftover-turkey curry by WW

Leftover-turkey curry

6 - 8
PersonalPoints™ per serving
Total Time
33 min
18 min
15 min
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.


Cooking spray

4 spray(s)

Uncooked cauliflower

½ cup(s), small florets

Yellow pepper(s)

½ cup(s), sliced

Uncooked red onion(s)

cup(s), chopped, or sliced

Cooked turkey breast without skin

2½ oz, cubed (about 1/2 c)

Minced garlic

½ tsp

Ginger root

½ tsp, grated

Canned unsweetened light coconut milk

¼ cup(s)

Panang curry paste

1 tsp, (red curry paste)

Dark brown sugar

½ tsp

Table salt

1 pinch(es)


¼ cup(s), fresh, torn

Fresh lime juice

1 tsp

Cooked rice noodles

½ cup(s)


  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.