It was our fifth day of turkey leftovers and I longed for something different. I didn’t have much time, between work, errands, and the gym, but craved something tasty. I decided to try the turkey in a coconut curry simmer sauce. This was also a way to use up a variety of vegetables that have been sitting in our fridge for a week. This recipe can be very flexible and is a good way to use what you have on hand, as long as you have coconut milk, curry spices, and some vegetables, along with your meat.
Since I had a very short time to make supper, I used a jarred Taste of Thai simmer sauce (red curry flavor), and added my own spices to make it taste more like the real thing. Of course, if you’d like to make the simmer sauce from scratch, use a can of coconut milk, curry powder or paste, and items such as ginger, galangal, lemongrass, and kaffir. These can be purchased at your local Asian market or other specialty store.
- Coconut curry simmer sauce. To save time, I used Taste of Thai jar sauce, which contains coconut milk, curry spices, galangal, ginger, lemongrass, and kaffir
- Turkey leftovers, separated into bite-sized pieces
- Curry spice or paste, for added flavor
- I also used my Penzeys Spices Turkish Seasoning, to add some kick
- Pinch of Red pepper flakes (if you like a little heat)
- 1 tablespoon butter (I use Kerrygold because it’s from grassfed cows, is more nutritious, and tastes SO good)
- Vegetables. I used cherry tomatoes split in half, julienned radish, sliced leeks (delicious in this sauce), and sliced mushrooms. Many other veggies would work, such as eggplant, onions, garlic, peas, carrots, broccoli…
- Herbs. Fresh basil is great for this, but I used fresh thyme because that’s what I had on hand.
I melted the butter in a skillet and sauteed the fresh vegetables for a few minutes. Then I added the turkey pieces and the simmer sauce. I then added the spices to taste. 15 minutes later we had a quick, tasty but unusual meal that used our leftovers!