Turkey Red Thai Curry

Thanks for visiting! If you're new here, you may want to subscribe to My Newsletter. Please Note: This post may contain sponsor, affiliate, and/or referral links. Read my full disclosure and disclaimer statement here.

IMG_4020_edited-2So after the Turkey and stuffing… what are IMG_4017_edited-1you going to do with the leftovers?

Turkey Red Thai Curry!! It’s so easy to throw together and so yummy too!

Coconut is also so good for you and your belly (which may be aching after all that stuffing and pie from Thanksgiving). I used Kroger brand coconut milk, because their cans contain no BPA. Coconut milk is high in vitamins and antioxidants.

This is also a Trim Healthy Mama S (Satisfying) meal, so it will keep your blood sugar stable and help you get back on track after your splurges.

I served this curry with Riced Cauliflower that I made in my food processor. I love rice! I have always loved rice, so it is hard to eat a curry or Chinese food without it. Riced Cauliflower is a great low carb substitute. Along with lower calories and carbs, cauliflower is very high in vitamin C which is great in these winter months to boost your immune system and keep you healthy. If you haven’t jumped on the cauliflower band-wagon, I urge you to try the cauliflower pizza!

Turkey Red Thai Curry and Riced Cauliflower
 
Cook time
Total time
 
An easy dinner to make with all the Leftover turkey
Angela Parker:
Serves: 4
Ingredients
  • 1 teaspoon of coconut oil
  • 2 cups of cooked shredded Turkey
  • 1 Can of coconut milk
  • 1 Tablespoon of thai kitchen red curry paste
  • 1 bag of frozen stir fry vegetables.
  • 1 cup of frozen green beans
  • 1 cup of frozen peppers
  • 1 bag of frozen cauliflower (to rice)
Instructions
  1. Add oil into hot pan. Once melted, add turkey and stir fry to just reheat.
  2. Once heated, add the frozen stir fry vegetables, peppers and green beans.
  3. Add coconut milk and red curry paste. Stir to combine.
  4. Cover lid to heat through.
  5. Microwave cauliflower on high for 5 minutes.
  6. Once cooked, but still firm, place in food processor.
  7. Pulse cauliflower until it resembles rice.
  8. To serve, top curry over riced cauliflower.
Nutrition Information
Calories: 1693 Fat: 104g Saturated fat: 81g Unsaturated fat: 13g Trans fat: 0g Carbohydrates: 98g Sugar: 21g Sodium: 1022mg Fiber: 31g Protein: 115g Cholesterol: 213mg

 
trim-healthy-tuesdays-banne

This link has also been linked up to Trim Healthy Tuesdays at Gwen’s Nest.  and Linked up to Made From Pinterest

Print Friendly
Follow me

Angela Parker

Writer at Grassfed Mama
My name is Angela. I have been married for almost 10 years and have two little girls. I’m a speech therapist by trade. I am passionate about healing through nutrition, natural medicines, cooking with whole foods, and natural parenting. I strive to honor God with everything I do.
Follow me

Latest posts by Angela Parker (see all)

Comments

  1. […] This meal is probably the most versatile. After your fist meal, pull off all the extra meat that is left over. You may have a favorite casserole that uses shredded or cubed chicken. You may enjoy a chicken salad to go with your lunches. I’m thinking of throwing this into a stir fry like my Red Curry Turkey Stir Fry.  […]

Leave a Reply

Rate this recipe: