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.
Shop products featured in this recipe:
I like my Thai soup hot and spicy, and this bowl of absolute yumminess will definitely warm your belly! It’s flavored with spicy Tom Yum paste, which can be purchased at most Asian markets but also online (Tom Yum Paste). This recipe has very few ingredients but packs a powerful punch, and the jasmine rice will temper the heat. If you can’t find jumbo prawns with the head on, simply use any jumbo shrimp you can find at the market!
- 10 cups water
- 5 tablespoons Tom Yum paste (more for extra spicy)
- 8 kaffir lime leaves (fresh or dried)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 10 whole shiitake mushrooms or button mushrooms (stems removed)
- 1 small bunch fresh cilantro (stems on)
- 1 pound jumbo prawns, head on
- Steamed jasmine rice
- In a large stock pot, bring the water to a boil. Add in Tom Yum paste (more if you want it to be spicier), kaffir lime leaves, fish sauce, brown sugar, and mushrooms. On a low boil, cook for 20 minutes. Taste the broth and add more Tom Yum paste if needed. Add in the cilantro and prawns. Cook until prawns are pink and fully cooked (about 5 more minutes). Place steamed jasmine rice at bottom of soup bowl and pour soup over the top. Garnish with more fresh cilantro.