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–+ servings
a plate of turkey curry garnished with cilantro leaves.

Leftover Turkey Curry With Coconut Milk

Ajoke
Turn your leftover Thanksgiving or Christmas turkey into a flavorful and satisfying meal. This leftover turkey curry is utterly delicious, creamy, comforting and packed with delicious aromatic flavors. This Indian curry is perfect for a quick and easy dinner idea! A brilliant way to use up your leftover roast turkey.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American, British, Indian
Servings 4
Calories 458 kcal

Ingredients
 
 

  • 500 g cooked turkey cubed or shredded
  • 400 g Coconut milk
  • 2 Tablespoons coconut oil
  • 1 Tablespoon curry powder
  • ½ teaspoon Turmeric powder
  • ½ cup low-sodium chicken stock
  • ⅓ cup tomato paste
  • 1 cup onions chopped
  • 1 Tablespoon garlic chopped
  • 1 Tablespoon ginger paste
  • 1 teaspoon chili paste optional
  • 1 cup frozen peas
  • Fresh cilantro
  • Salt to taste

Instructions
 

  • Heat coconut oil in a shallow skillet over medium heat.
    2 Tablespoons coconut oil
  • Add chopped onions to the coconut oil and saute until the onions are soft and translucent. Add chopped garlic and ginger paste, and cook for about 30 seconds until fragrant, stirring occasionally.
    1 cup onions chopped, 1 Tablespoon garlic chopped, 1 Tablespoon ginger paste
  • Next, add curry powder and turmeric powder and cook for another 30 seconds, just until fragrant.
    1 Tablespoon curry powder, ½ teaspoon Turmeric powder
  • Add tomato paste and chili paste to the aromatics, stir to combine, and cook for 2 minutes, stirring constantly so it does not burn.
    ⅓ cup tomato paste, 1 teaspoon chili paste optional
  • Pour chicken stock into the pan and stir to combine, deglazing the bottom of the pan to remove any brown bits.
    ½ cup low-sodium chicken stock
  • Add coconut milk to the sauce and stir to combine. Reduce the heat and simmer for 10 minutes, stirring occasionally.
    400 g Coconut milk
  • Add cubed cooked turkey and stir to combine, taste and adjust seasoning to taste with salt. Simmer for 5-10 minutes or until the sauce has thickened to your liking.
    500 g cooked turkey
  • Add chopped cilantro and frozen peas. Stir to combine and simmer for 2 minutes. Remove the heat, and serve warm over boiled basmati rice, naan bread, or roti. Enjoy
    1 cup frozen peas, Fresh cilantro, Salt to taste

Notes

How to store
Store leftover curry in an airtight container in the fridge for up to four days. You can also freeze turkey curry, as coconut milk freezes well. Freeze it for up to 3 months for maximum freshness.

Nutrition

Calories: 458kcalCarbohydrates: 17gProtein: 33gFat: 31gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 68mgSodium: 459mgPotassium: 943mgFiber: 4gSugar: 7gVitamin A: 651IUVitamin C: 23mgCalcium: 73mgIron: 6mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword leftover turkey curry, turkey curry, turkey curry with coconut milk
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