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
  • 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)
  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
Recipe by Grassfed Mama at https://www.grassfedmama.com/2013/11/29/turkey-red-thai-curry-thanksgiving-leftovers/