This fragrant and delicious Thai Green Curry with turkey is perfect for using up leftover turkey from a weekend roast. I’ll show you how to select the right ingredients to make a delicious Thai curry at home, without going to the effort of making your own paste from scratch.
Turkey Thai green curry
If you love spices, you surely love a good Thai curry! Spicy, fresh, lively and rich, these dishes have all you need to revive a jaded palate, which makes them perfect for leftovers days.
See Also
- Another great use for leftover turkey is my sweet and sour turkey
- Leftover turkey biryani is an easy to make, lightly spiced, one pot.
- Leftover turkey tagine is a spiced North African inspired dish
- Classic leftover turkey curry a quick and easy retro British style curry
This turkey Thai green curry recipe is perfect for using up the leftovers from a celebration or weekend roast. It’s very easy, but full of flavour, packed with vegetables and refreshing spices, and guaranteed to make a big impact.
The crucial thing about a good Thai curry is getting the spicing right. Most of us are not going to make our own curry paste most of the time and there are some very good versions to buy and it just takes a little care to get the most out of a ready-made paste.
That said, all manufactured Thai curry pastes are not all equal! In fact, some are downright disappointing and lacking in flavour. The same goes for coconut milk, which can vary enormously.
There’s also a bit more to it than the instructions on some of the packets, so let me show you how to make an excellent homemade Thai style green curry with your leftover turkey and ready-made curry paste – and how to choose the best ingredients to make it.
Why turkey?
Those of us who eat meat should probably eat more turkey. A lean, relatively low calorie and low fat meat that is rich in minerals and B vitamins, as well as in the amino acid tryptophan, turkey is a great nutritional choice. Avoid the skin to keep the fat content right down.
While the downside of turkey can be that it is a drier meat, that is easily countered by the rich sauce in this delicious curry. So while turkey may not be the most traditional choice for this delicious Thai-inspired recipe, I definitely believe that it’s one you should try.
Why make leftover turkey Thai green curry?
- Refreshing and full of flavour
- Easy to make
- Great for using up leftovers
- Flexible recipe that great for feeding a crowd
Turkey Thai curry ingredients
- Onion – or alternatively, three shallots if you have them.
- Vegetables – I used a mix of green beans and red, orange and yellow peppers for the visual contrast in the finished dish. Mange tout (snow peas) and baby corn are a classic and also work well, but you can use whatever you like.
- Coconut milk – Again, not all brands are the same and the coconut solids content varies enormously, from around 25 % to 70% of the can. That’s a huge difference in consistency, flavour and calories.
- Thai green curry paste – I can’t stress enough that you should read the label before you buy. If oil or water comes first on the ingredients list, reject it! Select a brand where the main ingredients are the chili, lemon grass, garlic, herbs etc.
Choose a brand from the world food aisle. While I am usually all in favour of supermarket own-brand, their curry paste is rarely good enough.
If you have a local South-East Asian shop, buy it there and take the advice of staff on which one is best. Curry paste keeps for ages in the fridge, but if you don’t use it regularly, you can portion it in an ice cube tray and freeze it.
- Roast turkey – white or dark meat, chopped
- Fresh coriander (cilantro) – Cut coriander leaf tends not to keep too well. If this recipe is on your festive meal plan, you will be shopping in advance, so consider buying a pot of ‘living herbs’ that are growing in the pot.
To buy cut coriander, select the freshest bunch. Remove the band from around the bunch, trim the bottom of the stalks and stand in a jar of water. Then cover with a plastic bag and stand in the fridge to store. Check the water every few days and top up as necessary.
A big bunch will do far better than a small one. If you have more than you need, leftover fresh coriander can be frozen for use as an ingredient (though not as a garnish, as it will be limp).
When you are ready to use the coriander, put it in a mug or bowl and snip it with a pair of scissors to avoid mess and waste. Don’t discard the stems, as they are full of flavour.
- Lime – juiced. Roll it under your hand with a little pressure before squeezing, to get as much juice as possible.
Cooking with coconut milk
Some coconut milks contain emulsifiers that mean the consistency is even throughout the can, but many do not, which means the solids rise to the top of the can. That’s OK.
You can use this to your advantage, using the thick coconut solids first and then adjusting the consistency with the more watery contents. I like to shake the tin and put it in the fridge for a while to encourage the separation before I cook.
Having said that, I actually prefer working with coconut cream, which is thicker. You can dilute it as necessary.
Alternatively, I use coconut milk powder to make up my own mix. You can make as much or as little as you like, and make it as thick as you like.
You may need to shop around for these alternatives, as not all supermarkets carry them.
How to make Thai turkey curry – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this Thai green turkey curry perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Start by preparing the vegetables. Chop the onions and peppers evenly for even cooking.
Step Two – Fry the onion in a tablespoon of vegetable oil for a few minutes, until it releases its fragrance and turns golden.
Step Three – Add the peppers. Continue to fry for a few minutes more.
Step Four – Add the coconut milk and curry paste. If the coconut milk has separated in the can, use the solids first, reserving some of the thinner liquid to adjust the sauce to the consistency you like later.
Check the flavour and adjust the curry paste to taste, remembering that the flavours will develop as the curry cooks. Mix so that the sauce is well combined.
Step Five – Add the chopped turkey, a good handful of chopped fresh coriander and the lime juice. Stir well and cook for 10 minutes over a low heat.
Step Six – Prepare the green beans by topping, tailing and cutting in half, and add to the curry. You could also add mange tout or mini corn at this point too. Cook for another 4–5 minutes. If you reserved some of the coconut milk, you can use it to loosen the sauce if you choose.
I like to add a generous pinch of sugar at this stage to balance the flavours, but this is optional.
Serving suggestion
Serve your leftover turkey Thai green curry with rice garnished with coriander, chopped spring onions and a squeeze of lemon.
Variations
- Use fresh turkey. Cut the meat into bite-sized pieces and fry it along with the onion at the start.
- Red Thai turkey curry – choose a red Thai curry paste in the same way that you would a green one, but leave out all the coriander.
- Add different herbs. The leaves of makrut lime (otherwise known as Thai or kaffir lime leaves) are delicious in Thai style curries. You can find them dried in supermarkets. You can also add a little sweet and peppery Thai basil or just a little holy basil (tulsi) if you have it.
- Add some extra green chillies and grate in a little extra ginger or galangal if you like it hot. Shop bought pastes are rarely fierce. If you like that citrussy taste, you can add lemongrass paste.
- Add more vegetables, or a can of drained and rinsed beans, to stretch the curry if feeding more people. If you have vegetable leftovers from the roast, you can add them towards the end of cooking so that they just have time to heat through.
Storage
Fridge – You can keep any leftovers covered in the fridge for a couple of days, though I like it better freshly made.
Freezer – This Thai green turkey curry freezes well as long as your leftover turkey was not frozen after roasting (in which case, you really shouldn’t refreeze it).
Simply pack it into sealable freezer containers or clean takeaway trays and freeze as soon as it is cool. You may find that the sauce separates when defrosted. If this happens, make a slurry from a teaspoon of cornflour and a little cold water, and use this to thicken the sauce.
If you are making a big batch for the freezer, it is best to add the green beans (mange tout or baby corn) when you reheat the curry.
Hints and tips
- Start with a moderate amount of curry paste and taste as the curry cooks – you can always add a little more.
- Chop your vegetables evenly because this will ensure even cooking.
- If you like a hot curry, you may need to add some extra chilli. Supermarket curry paste is rarely authentically hot.
FAQs
You can use almost anything but you want at least some that are quite lightly cooked with a bit of texture.
In addition to the peppers and green beans that I have used, you could try baby corn, mange tout, cauliflower, broccoli, carrots, cabbage, Thai aubergine or bamboo shoots. Ordinary aubergine (eggplant) is good too, but add it with the peppers.
Yes, of course. You may find that you get a slightly thinner sauce.
You can use whatever you enjoy, but Thai jasmine rice is particularly nice. If you are looking to keep the calories right down, you could try cauliflower ‘rice’ instead.
More leftover turkey recipes
- Leftover turkey tagine – a distinctive North African spice palate transforms your leftovers
- Easy leftover turkey tacos – a lively Mexican style treat
- Leftover turkey fajitas – dig in and pile high with toppings
- Leftover turkey soup with lentils
Turkey Thai Green Curry
Ingredients
- 1 onion (or 3 shallots)
- 2 peppers (red and yellow or orange)
- 1 tbsp oil
- 1 can coconut milk (400 ml)
- 3 tbsp Thai green curry paste (adjust to taste and the strength of your paste)
- 250 g green beans (or your preferred vegetables)
- 300 g chopped roast turkey
- 1 bunch coriander (leaves and stems)
- 1 lime (juiced)
- pinch of sugar (optional)
Instructions
- First prepare the first of the vegetables. Chop the onion or shallots and peppers, cutting into even sized pieces.1 onion, 2 peppers
- Heat the oil gently in a pan and fry the onion until it is golden and fragrant.1 tbsp oil
- Add the peppers and fry a little longer.
- Add the coconut milk and curry paste. If the coconut milk has separated in the can. use the solids first, reserving some of the thinner liquid to adjust the sauce to the consistency you like later.1 can coconut milk, 3 tbsp Thai green curry paste
- Check the flavour and adjust the curry paste to taste, remembering that the flavours will develop with cooking. Continue to check as you cook.
- Add the chopped turkey, a good handful of chopped fresh coriander and the lime juice. Stir well and cook for 10 minutes over a low heat.1 bunch coriander, 300 g chopped roast turkey, 1 lime
- Prepare the green beans by topping, tailing and cutting in half, and add to the curry. You could also add mange tout or mini corn at this point too.250 g green beans
- Cook for another 4–5 minutes. If you reserved some of the coconut milk, you can use it to loosen the sauce if you choose. You can also add a generous pinch of sugar to balance the flavours, but this is optional.pinch of sugar
Notes
Storage
Fridge – You can keep any leftovers covered in the fridge for a couple of days, though I like it better freshly made. Freezer – This Thai green turkey curry freezes well as long as your leftover turkey was not frozen after roasting (in which case, you really shouldn’t refreeze it). Simply pack it into sealable freezer containers or clean takeaway trays and freeze as soon as it is cool. You may find that the sauce separates when defrosted. If this happens, make a slurry from a teaspoon of cornflour and a little cold water, and use this to thicken the sauce. If you are making a big batch for the freezer, it is best to add the green beans (mange tout or baby corn) when you reheat the curry.Hints and tips
- Start with a moderate amount of curry paste and taste as the curry cooks – you can always add a little more.
- Chop your vegetables evenly because this will ensure even cooking.
- If you like a hot curry, you may need to add some extra chilli. Supermarket curry paste is rarely authentically hot.
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