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Turkey Red Thai Curry and Riced Cauliflower

Angela Parker
An easy dinner to make with all the Leftover turkey
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Cook Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 1693 kcal

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.