Some posts on this blog contain affiliate links. If you click them, I earn a small commission. It does not cost you anything extra, but this commission helps support the work of running this site. The views and opinions expressed on this blog are purely my own.
So after the Turkey and stuffing… what are you 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
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
- Add oil into hot pan. Once melted, add turkey and stir fry to just reheat.
- Once heated, add the frozen stir fry vegetables, peppers and green beans.
- Add coconut milk and red curry paste. Stir to combine.
- Cover lid to heat through.
- Microwave cauliflower on high for 5 minutes.
- Once cooked, but still firm, place in food processor.
- Pulse cauliflower until it resembles rice.
- To serve, top curry over riced cauliflower.
This link has also been linked up to Trim Healthy Tuesdays at Gwen’s Nest. and Linked up to Made From Pinterest
I'm on a mission to make healthy living feel like a breeze – because who's got time for complicated recipes?
Join me as I share easy recipes, sanity-saving tips, and the everyday adventures of keeping it real with both my low-carb lifestyle and the unpredictable rollercoaster of mom life.
Let's swap stories, share laughs, and find comfort in the fact that we're all just doing our best. Welcome to Grassfed Mama – where carb counts are low, spirits are high, and mom buns are always acceptable!
[…] salad and rice. I needed to transform this very high carby meal into a lower carb one. First I made rice using cauliflower. Next I made my gumbo with no roux making it low carb as […]
[…] keep my blood sugar stable, neither of these are going to work with my gumbo. So I had to improvise. First I made rice using cauliflower. Cauliflower rice is pretty easy to make if you have a food […]
[…] in my crockpot to turn into a soup the next day. Also, I can use all the extra meat for a Red Thai Curry or another easy throw together […]
[…] Turkey Red Thai Curry from Grassfed Mama […]
[…] 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. […]