Photo of Leftover-turkey curry by WW

Leftover-turkey curry

6
Points®
Total Time
33 min
Prep
18 min
Cook
15 min
Serves
1
Difficulty
Easy
When you’re tired of cold turkey sandwiches, it’s time for a little spice. This Thai-influenced curry is a fantastic one-serving option. It’s loaded with fresh vegetables that are enhanced with bold flavor from curry paste and coconut milk as well as fresh garlic and ginger. This recipe calls for leftover turkey, but you could also use extra pork, chicken, or shrimp that you may have in your fridge. Rice noodles are more delicate than wheat pasta and noodles, but they are quick and easy to prepare. Place the noodles in a deep bowl, and cover them with boiling water. Give them a stir every couple of minutes and test them for doneness frequently. They become mushy when they’re overcooked.

Ingredients

Cooking spray

4 spray(s)

Cauliflower

½ cup(s), chopped, small florets

Yellow bell pepper

½ cup(s), chopped, sliced

Red onion

cup(s), chopped, or sliced

Cooked skinless turkey breast

2½ oz, cubed (about 1/2 c)

Jarred minced garlic

½ tsp

Fresh ginger

½ tsp, grated

Canned unsweetened light coconut milk

¼ cup(s)

Panang curry paste

1 tsp, (red curry paste)

Dark brown sugar

½ tsp

Table salt

1 pinch(es)

Fresh basil

¼ cup(s), fresh, torn

Fresh lime juice

1 tsp

Cooked rice noodles

½ cup(s)

Instructions

  1. Coat a small skillet with cooking spray; heat over medium-high heat. Add cauliflower, pepper and onion; cover and cook, stirring occasionally, until lightly browned and crisp-tender, about 6 minutes.
  2. Stir in turkey, garlic, and ginger; cook until fragrant. Stir in coconut milk, curry paste, brown sugar, and salt; cover and heat through.
  3. Stir in basil and lime juice; serve over rice noodles with lime wedge (optional).
  4. Makes 1 serving.