Coconut Turkey Curry

barbara lentz


Really tasty curry that is a great way to use up some leftover turkey. Is great with chicken also.


☆☆☆☆☆ 0 votes

4 to 6
10 Min
20 Min
Stove Top


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2 Tbsp
olive oil
1 medium
onion diced
2 medium
carrots diced
1 tsp
ginger grated
4 clove
garlic minced
1 tsp
each curry powder, turmeric, cumin, and coriander
1 c
butternut squash or potatoes cut into bite size pieces
3 c
chicken broth
salt and pepper to taste
1 can(s)
coconut milk
2 c
cooked turkey cut into pieces
2 Tbsp
1/4 c
1/2 c
fresh cilantro chopped
1/2 medium
lemon juiced

How to Make Coconut Turkey Curry


  • 1Heat oil in large Dutch oven. Add onion, carrot, ginger and garlic. Saute 5 minutes. Mix in spices and add chicken broth. Stir in potatoes or squash. Bring to a boil. Reduce to a simmer and simmer until potatoes or squash is cooked.
  • 2Add coconut milk and turkey. Taste and adjust seasonings with salt and pepper.
  • 3Stir the cornstarch and water together and pour in pot to thicken the curry. Add the lemon juice and cilantro. Heat through. Serve over rice

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About Coconut Turkey Curry

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: Asian

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