Thanksgiving Leftover Turkey Curry

Thanksgiving 2023 is a wrap! With Thanksgiving comes the aftermath of a post-meal kitchen full of leftovers. You might find a half-bag of potatoes that couldn’t fit into the casserole, offcuts of carrots or rutabagas that you forgot halfway through the cooking storm, and more often than not, slices and carvings of turkey — all ingredients that are ripe for repurposing.

We’re here to put your Thanksgiving scraps to good use, with an easy, one-pot wonder of a leftover-saver dish — turkey curry! All it takes is just to saute the curry kit, simmer in coconut milk, and cook all the leftover vegetables and turkey in the curry base. It’s as easy as Homiah Malaysian Red Curry always is, and with cooked leftovers, takes half the time to whip up!

SERVES TIME

2 15 Mins

INGREDIENTS

1 Homiah Malaysian Red Curry Kit (there are 2 kits per pouch)
1 lb leftover turkey (cooked), cut into 1-inch chunks or thin slices
1/2 cup leftover root vegetables, roughly chopped into 1-inch pieces (potatoes, carrots, or most other root vegetables would do well)
3/4 cup (125ml) coconut milk

METHOD

Pour the Homiah Malaysian Red Curry Kit into a medium saucepan or pot, and sauté for 3-5 minutes on medium-high heat until the oil begins to sizzle lightly.
Add in coconut milk, bring it to a boil, then turn the heat down to low.
Add in the cooked vegetables and turkey, clever the pot with a lid, and simmer for 10 minutes. (If you’re cooking raw vegetables, add them in to simmer for 10 minutes first, then add in the turkey and cook for another 10 minutes.)
Serve with rice, flatbread, or enjoy it on its own!

SHOP INGREDIENTS