Coconut turkey curry is creamy, rich, and flavorful. This delicious curry is the perfect recipe to make when you have turkey leftovers from a holiday party. Using cooked turkey is a lifesaver when you are short on time, and this quick and easy dinner is ready in just 30 minutes!
This is a super simple recipe that can be made in one skillet or pot with minimal prep. In fact, make a big batch because leftovers taste even better! Serve it with Steamed Rice or Garlic Naan.
Why You'll Love Coconut Turkey Curry
- It’s a quick and easy 30-minute dinner. Quick dinners are always a family favorite around here, especially after a busy day. You will love how easy a delicious meal like this can come together without a whole lot of effort.
- It’s packed with flavor. It is amazing how just a handful of spices like curry powder, garlic, and ginger can add so much flavor to this creamy coconut curry turkey.
- It's customizable. We used green peppers in our leftover turkey curry, but you can customize it with whatever veggies that you have on hand. Try it with broccoli, cauliflower, or carrots.
- A great way to use leftover turkey. I love coming up with new ways to use leftover turkey from a big holiday meal like Thanksgiving or Easter. This turkey curry is definitely a winner around here. You can also use the recipe with shredded chicken or leftover roast chicken.
Ingredient Notes
To make this delicious Coconut Turkey Curry, you will need the following ingredients (full quantities in recipe card below):
- cooked turkey - this easy leftover turkey recipe calls for 2 cups of cooked turkey cut into 1-inch cubes. Some of my favourite turkey recipes to make and use in this curry are Instant Pot Whole Turkey, Instant Pot Turkey Breast, Slow Cooker Turkey Breast, Juicy Roasted Turkey Breast, or Whole Roast Turkey.
- vegetable oil - I used avocado oil, but any vegetable oil works.
- onion
- garlic + ginger
- curry powder
- coconut milk - I recommend regular coconut milk for the creamiest option. You can use lite but note that it will not be as rich and creamy. A pro tip when cooking with canned coconut milk is to shake your canned coconut milk before adding it to your curry. Coconut milk has a tendency to separate, and this will help ensure your curry is smooth with no chunks of coconut fat.
- turkey stock - you can also substitute with chicken stock.
- sugar
- lime juice - or substitute with lemon juice.
- green bell pepper - feel free to use any colored bell peppers that you have on hand.
- fresh cilantro - optional for flavor and garnish.
You will also need measuring cups and spoons and a large skillet.
You can also customize this turkey curry with other veggies that you have on hand. Consider adding: broccoli, cauliflower, zucchini, spinach, and snap peas.
How to Make the Best Coconut Turkey Curry
- Sauté aromatics. Heat oil in a large skillet over medium-high heat until the oil sizzles, about 1 minute. Add onion, garlic, and ginger and sauté until fragrant, about 1 minute. Add curry powder and stir well until evenly combined. Continue to cook for 1 minute.
- Make curry sauce and simmer. Add coconut milk, turkey stock, sugar, and lime juice. Stir well to combine and bring the sauce to a boil. Reduce to medium heat and let the sauce simmer for 10-12 minutes until thickened a bit.
- Add turkey. Add cooked turkey and bell pepper. Mix well and cook until heated through, about 3-4 minutes.
- Serve. Top with fresh cilantro and serve warm with Coconut Rice or Steamed Rice.
How to Serve
Serve Coconut Turkey Curry with your favorite sides. I like to serve it with:
Storing Instructions
- How to store: Allow leftover turkey coconut curry to cool to room temperature, then store in an airtight container. Cooked turkey lasts for about 3-4 days in the fridge, so you’ll need to do some math to figure out how long your coconut turkey curry will keep. If you made the turkey two days ago, you can expect your turkey curry to last about 2 more days.
- How to freeze: This curry also freezes well. To freeze, transfer the curry to an airtight container or freezer bag and store for up to 3 months. Allow it to defrost overnight in the fridge before reheating.
- How to reheat: You can reheat this turkey curry in the microwave covered on high for 30-60 seconds, or on the stovetop over medium-low heat for 10 minutes until warmed through, stirring frequently.
More Leftover Turkey Recipes
- 15 Leftover Turkey Recipes
- Creamy Turkey Gnocchi Soup
- Leftover Turkey Stuffed Peppers
- Leftover Turkey Fried Rice
- Buffalo Turkey Wraps
- Leftover Turkey Wild Rice Soup
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Coconut Turkey Curry
- Total Time: 30 minutes
- Yield: 3-4 servings
- Diet: Gluten Free
Description
Coconut turkey curry is creamy, rich, and flavorful. This delicious curry is the perfect recipe to make when you have turkey leftovers, ready in 30 minutes!
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 (13.5 ounce) can coconut milk
- 1 cup turkey stock (or chicken stock)
- 1 tablespoon sugar
- 2 tablespoons lime juice (or lemon juice)
- 2 cups leftover cooked turkey, cut into 1-inch cubes
- 1 medium green bell pepper, sliced
- 1 tablespoon fresh cilantro, finely chopped
Instructions
- Heat oil in a large skillet over medium-high heat until the oil sizzles, about 1 minute. Add onion, garlic, and ginger and sauté until fragrant, about 1 minute.
- Add curry powder and stir well until evenly combined. Continue to cook for 1 minute.
- Add coconut milk, turkey stock, sugar, and lime juice. Stir well to combine and bring the sauce to a boil. Reduce to medium heat and let the sauce simmer for 10-12 minutes until thickened a bit.
- Add cooked turkey and bell pepper. Mix well and cook until heated through, about 3-4 minutes.
- Top with fresh cilantro and serve warm with Coconut Rice or Steamed Rice.
Notes
How to store: Allow leftover turkey coconut curry to cool to room temperature, then store in an airtight container. Cooked turkey lasts for about 3-4 days in the fridge, so you’ll need to do some math to figure out how long your coconut turkey curry will keep. If you made the turkey two days ago, you can expect your turkey curry to last about 2 more days.
How to freeze: This curry also freezes well. To freeze, transfer the curry to an airtight container or freezer bag and store for up to 3 months. Allow it to defrost overnight in the fridge before reheating.
How to reheat: You can reheat this turkey curry in the microwave covered on high for 30-60 seconds, or on the stovetop over medium-low heat for 10 minutes until warmed through, stirring frequently.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Turkey
- Method: Stovetop
- Cuisine: Asian
Keywords: coconut turkey curry, coconut curry turkey, leftover turkey curry, turkey curry
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Angela says
This is a perfect recipe for left over Turkey. We had an early Thanksgiving and used the white meat for this recipe. It’s still brewing right now but I’ve tasted it … and it’s yummy! I did also add a chopped up red bell pepper and a few teaspoons of chili sauce and some fresh basil. Also added a little pepper and a touch of salt. Oh and I had a scallion that needed a home so added it with the onion part. I’m letting it just sleep in the goodies and dinner is served (over rice). It’s a great recipe for left over Turkey breast which many may have after the upcoming Holidays. Great recipe and thank you!
Anna says
I used Japanese curry for this recipe - it’s what I had. Added: extra Indian chili powder, extra lime, extra ginger, extra chilis cut in half. Reduced after initial reduction - added chicken and frozen veg - what I had on hand. Simmered really low for extra twenty minutes or so. Served over basmati rice with shallot jam. I’m excited to use this recipe as a baseline for future innovations! Thank you!