Use leftover turkey (and perhaps green beans) from Thanksgiving to make this bright, spicy curry. Or substitute cubed, cooked chicken, tempeh or tofu. Ladle it over cooked brown rice or spaghetti squash and top with chopped cilantro if you wish.
Special Diets:
Ingredients
Method
Heat oil in a large pot over medium high heat.
Add onion and cook, stirring often, until deep golden brown, about 5 minutes.
Stir in curry paste and cook for 1 minute more.
Whisk in coconut milk and broth, add turkey and carrots and bring to a boil.
Reduce heat to medium low, cover and simmer until carrots are almost tender, 7 to 8 minutes.
Uncover, stir in green beans and lime juice and cook until carrots are tender and curry is thickened and hot throughout, 6 to 8 minutes more.
Nutritional Info
Serving Size
Calories
260
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.