Thai Red Curry Stir Fry makes left over Turkey taste good!

We always have the biggest, baddest turkey on the block each Thanksgiving. It’s a little ridiculous actually, but they are gifts from my husband’s work and they all come in the same one-size-fits-100 measurements. So what’s a girl to do with sooooo much left over turkey? Gobble till ya Wobble people! Use that turkey up in new and creative ways! 

Here’s my take on a Thai Red Curry Turkey Stir Fry that will knock your socks off! 

ingredients

 

Fire up the wok and gather ’round the cutting board friends, it’s time to turn that left over turkey frown upside down and make you forget your eating it again!

Thai Red Curry Turkey Stir Fry

1 tbsp oil
1 small red onion, sliced
1 red or green pepper, sliced into strips
6-8 mushrooms, sliced
1/2 cup matchstick cut carrots
2 spring onions, sliced diagonally
2 tbsp, plus 1/4 cup chicken stock
1 tsp minced garlic
1 inch peeled and finely sliced fresh ginger
1/4 – 1/2 jar Blue Dragon Thai Red Curry Paste (depending on how much heat you like)
2 cups cooked turkey
1/4 cup Blue Dragon Coconut Milk Light
1 large handful of bean sprouts
1 tablespoon Blue Dragon Fish Sauce

Heat a wok until smoking (or use a deep frying pan like I do), then add the oil. Fry the red onions for 1-2 minutes, or until softened. Add peppers (I used half red and half green), mushrooms, carrots and spring onions. Stir-fry for 1-2 minutes. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside. It looks good already doesn’t it?

veggies

Add garlic and ginger to wok and stir-fry for less than 1 minute. The house is starting to smell amazing! Add the Thai Red Curry Paste and turkey and stir-fry for 1 to 2 minutes. I used half a jar and it had a good kick of heat and flavour, you may be more comfortable with 1/4 of a jar depending on how much heat you like. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, bean sprouts and fish sauce and cook until heated through, 1 to 2 minutes more. Add the vegetables and mushrooms back in and toss, until evenly mixed. Serve with hot plain rice.

Thai red curry turkey stir fry

You can easily adapt the recipe to use fresh chicken if you like, it won’t flake out as much as the left over turkey and should taste equally as good. The show stopper here is really the Blue Dragon Thai Red Curry Paste, it really is a game changer in the left over department, because it changes the flavour of boring left overs to an exciting new dish packed full of flavour! You my friend, just earned #Wokstar status! 

blue dragon thai red curry paste

Thai Red Curry Turkey Stir Fry
Author: 
Serves: 4
 

Ingredients
  • 1 tbsp oil
  • 1 small red onion, sliced
  • 1 red or green pepper, sliced into strips
  • 6-8 mushrooms, sliced
  • ½ cup matchstick cut carrots
  • 2 spring onions, sliced diagonally
  • 2 tbsp, plus ¼ cup chicken stock
  • 1 tsp minced garlic
  • 1 inch peeled and finely sliced fresh ginger
  • ¼ – ½ jar Blue Dragon Thai Red Curry Paste (depending on how much heat you like)
  • 2 cups cooked turkey
  • ¼ cup Blue Dragon Coconut Milk Light
  • 1 large handful of bean sprouts
  • 1 tablespoon Blue Dragon Fish Sauce

Instructions
  1. Heat a wok until smoking, then add the oil. Fry the red onions for 1-2 minutes, or until softened. Add red peppers, mushrooms, carrot and spring onions. Stir-fry for 1-2 minutes. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
  2. Add garlic and ginger to wok and stir-fry for less than 1 minute. Add the Thai Red Curry Paste and turkey and stir-fry for 1 to 2 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining ¼ cup stock, bean sprouts and fish sauce and cook until heated through, 1 to 2 minutes more. Add the vegetables and mushrooms back in and toss, until evenly mixed.
  3. Serve with hot plain rice.

Blue Dragon Red thai curry stir fry turkey

Looking for more East Made Easy recipes, tips and ideas? Visit the Bamboo Room, the official blog of Blue Dragon Canada

I am part of the Blue Dragon Canada ambassador program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Comments

  1. My husband would be pretty darn impressed if I whipped this up for him tonight!

  2. Stir fry is one of my favourite dinners – a great way to get LOTS of different veggies in one dish

  3. Teresa Claire says:

    Great recipe for using up those dreaded turkey leftovers…I was running out of ideas!

  4. I love your wokstar recipe 😉 Looks fantastic!

  5. The Blue Dragon Red Curry paste is a staple in my kitchen. It is a great way to use that Turkey leftover. Love the recipe

  6. Wow this looks and sounds delicious. What a clever way to make use of the leftover turkey in a nontraditional way! Yum!!

  7. I have eaten all my turkey!! Bummer. Gobble tip you wobble made me laugh. I actually have never heard that before. I haven;t ever bought this one. I think it’s time to try it though. Thanks for the great idea!

  8. I never think to use turkey in stir fries! This looks so good

  9. Stephanie says:

    This sounds like something my husband would love!

  10. That looks so good!! I love curry, but I have never had red curry before, always yellow! I’ll have to give this a go! Do you know if its Gluten free??

  11. Now that’s one way to make leftovers taste even more delicious!

  12. Florence C says:

    Sure looks good. Love stir frys.

  13. Looks so tasty! I love all kinds of curry — I bet the strong taste of turkey goes perfectly with the sauce! Yum! Thanks for sharing — I love stir-fries!

  14. loucheryl says:

    I love curry and don’t make food with it enough. I need to try this.

  15. kathy downey says:

    I will have to pick up some Thai Red Curry Turkey Stir Fry when i go out

  16. Krista M says:

    I always love to see new, cool recipes that feature turkey in them! This one is packed with flavor for sure!

  17. I love Thai food

join the conversation

*

Rate this recipe:  

Mom vs The Boys© 2015

Terms of Use | Disclosure | Contact Me

Do not copy in any form without permission. Copyright protected.