Leftover-turkey curry
10
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
0.5 cup(s), chopped
Yellow bell pepper(s)
0.5 cup(s), chopped
Uncooked red onion(s)
0.333 cup(s), chopped
Cooked turkey breast without skin
2.5 oz
Jarred minced garlic
0.5 tsp
Fresh ginger
0.5 tsp
Canned unsweetened light coconut milk
0.25 cup(s)
Panang curry paste
1 tsp
Dark brown sugar
0.5 tsp
Table salt
1 pinch(es)
Basil
0.25 cup(s)
Fresh lime juice
1 tsp
Cooked rice noodles
0.5 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.
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