Posts Tagged ‘how to make coconut turkey curry’

Fabulous Leftover Coconut Turkey Curry

Tuesday, January 13th, 2009

With a little bit of an East-Indian flavour, Fabulous Leftover Coconut Turkey Curry is also a bit reminiscent of south Asian flavours as well. This filling recipe will generously serve 4-6 hungry people, satisfying their appetite without any question that this is another successful attempt to utilize all of the holiday turkey!


c coconut milk—storebought or homemade (recipe available below)

½ c diced onion

1 garlic clove, minced

2 T butter

2 c cubed cooked turkey

1 apple, cored and cut into small cubes

2 tsp curry powder (recipe available in along with other recipe suggestions, listed in the ‘category’ sections)

¼ tsp powdered ginger

¼ tsp salt

1 chicken bouillon cube

3 T flour

1 large tomato, diced

cooked rice

Make coconut milk following directions below. (Contrary to popular beliefe, coconut milk is not the liquid that is contained within a fresh coconut. Rather, it is the sweet flavoured coconut juice that is squeezed from freshly grated coconut after it has been adequately steeped.)

1. In a large skillet, cook the onion, garlic and butter on high covered, for 2 to 3 minutes or until the onion is tender.

2. Add in the apple, curry, ginger, salt and bouillon cube to the onion mixture.

3. Cook on high, covered, for 5 minutes. Stir well.

4. Stir in the flour until smooth.

5. Add the coconut milk, stirring well.

6. Then add in the cooked turkey. Continuing cooking on high, covered, for another 4 minutes or until the mixture has thickened, stirring once during the cooking.

7. Add the tomato chunks, tossing gently.

Serve over rice.

Coconut Milk Makes about 1½ cups

c boiling water ¾ c freshly grated coconut

1. Pour the boiling water over the coconut.

2. Let stand 30 minutes.

3. Strain, pressing to extract the liquid from the coconut. Reserve. (The coconut pulp may be used in cooking or baking –muffins, pancakes, etc)