What to do with leftover Thanksgiving turkey? Try this easy Turkey Curry dish featuring amazing Indian flavors and sweet potatoes. It’s like Thanksgiving all over again! Except Asian style. Your holiday house guests will be following their noses to the kitchen when these aromas float through the air. Who knew that leftovers could be that good?
Leftover turkey breast is awesome in this Indian dish!
Slice the leftover turkey breast into thick pieces before cubing.
- 1 tablespoon canola oil
- ½ large onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 2 teaspoons yellow curry powder
- 1 large tomato, chopped
- ½ cup light coconut milk
- ⅔ cup water
- ½ large sweet potato, peeled and cut into small cubes
- ½ large white sweet potato (or regular potato), peeled and cut into small cubes
- 2 cups leftover cooked turkey meat, cut into thick cubes
- Salt and pepper
- ¼ cup fresh cilantro, chopped
- Steamed white rice
- Heat oil in a deep skillet over medium-high. Sauté onions and garlic until translucent, about 2 minutes. Stir in garam masala, cumin, and curry powder until incorporated, about 1 minute. Add in tomato, stirring for about 2 minutes. Add the coconut milk, water, and potatoes and stir well. Cook and simmer for about 20 minutes, or until potatoes are soft. Stir in the turkey meat and simmer another 5 minutes. Add salt and pepper to taste and stir in cilantro to garnish before serving. Ladle over cooked rice with extra cilantro.
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Here’s an awesome Coconut Curry Shrimp recipe that I borrowed from a fellow food blogger, Caitlyn Mortka. She has a fabulous food blog, SoDamnGoodBlog.com, that features healthy, affordable recipes. We just happen to meet on the harbor in Kennebunkport, Maine this summer while sipping cocktails in the warm New England sun! I’ve been dying to share her recipes with you and this Asian-inspired dish happens to be super easy and super healthy. Thank you for sharing, Caitlyn!
- 1 pound raw jumbo shrimp, peeled and cleaned
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- Dash of salt and pepper
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 1 15-ounce can white beans, drained and rinsed
- 3 cups brown rice
- 2 cups steamed broccoli florets*
- Heat the olive oil in a large skillet, and add the shrimp to the pan.
- Let the shrimp sauté and turn pink for about 5 minutes over medium heat, stirring occasionally.
- Add the chili powder, salt, and pepper to the shrimp. Cook another minute.
- Pour in coconut milk, red curry paste, and white beans to the pan.
- Stir until the curry is well mixed into coconut milk and let the whole thing simmer for 5 more minutes on medium-low heat.
- Serve by added a scoop of rice, some broccoli, and the shrimp and bean mixture to bowls. Top with the extra sauce from the pan.
Recipe courtesy of: Caitlyn Mortka, Coconut Curry Shrimp