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, small florets
Yellow bell pepper
½ cup(s), chopped, sliced
Red onion
⅓ cup(s), chopped, or sliced
Cooked turkey breast without skin
2½ oz, cubed (about 1/2 c)
Jarred minced garlic
½ tsp
Fresh ginger
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)
Basil
¼ cup(s), fresh, torn
Fresh lime juice
1 tsp
Cooked rice noodles
½ cup(s)