Leftover Thanksgiving Turkey Curry

Leftover Thanksgiving Turkey Curry

Brava

Serving Size 6

Active Time:

~20 min

Total Time:

~1 hr 13 min


Ingredients

  • 1½ cups diced yellow onion (1-inch pieces)
  • 2 cloves minced garlic
  • 1 tablespoon grated or minced fresh ginger
  • 1 bell pepper, seeds and ribs removed and thinly sliced
  • 2 tablespoons Thai curry paste (red, green or yellow)
  • 1 can (14 oz) coconut milk
  • 2 cups cooked turkey, cut into 1-inch pieces
  • 2 zucchini, cut into ½-inch rounds
  • 2 cups quartered cremini mushrooms
  • 2 cups cooked rice for serving (optional)
  • Lime wedges for serving (optional)
  • Chopped fresh herbs such as cilantro, Thai basil or mint for serving (optional)

From Your Pantry

cooking oil

kosher salt

Equipment

Brava Chef's Pan

Nutrition Information

Allergens: None

Tags

  • Lunch
  • Dinner
  • Whole30®
  • Brava Accessory
  • Chef's Pan
  • Dairy Free
  • Fall
  • Gluten Free
  • Keto
  • Other Meats
  • Paleo
  • Recipes
  • Serves 4
  • Thai
  • Turkey
  • Vegetables
  • Weekend

  1. 1

    Sear vegetables & curry paste

    • In Brava Chef’s Pan, stir together onions, garlic, ginger, bell pepper, curry paste, 3 tablespoons cooking oil and a pinch of salt.
    • Slide Chef’s Pan, uncovered, into top shelf.
    • Press green button to begin cooking.
    • Note: You will add additional ingredients and stir after 15 minutes.

  2. 2

    Add remaining ingredients

    • Once Brava notifies you, carefully remove Chef’s Pan.
    • Add coconut milk, turkey, zucchini and mushrooms; stir well.
    • Slide Chef’s Pan, covered, into top shelf.
    • Press green button to continue cooking.

  3. 3

    Garnish and serve

    • When your food is done, carefully remove Chef’s Pan.
    • Serve with rice, lime wedges and herbs, if desired.