Thai-Style Red Curry with Turkey and Green Beans

Thai-Style Red Curry with Turkey and Green Beans

Serves 6

Use leftover turkey (and perhaps green beans) from Thanksgiving to make this bright, spicy curry. Or substitute cubed, cooked chicken, tempeh or tofu. Ladle it over cooked brown rice or spaghetti squash and top with chopped cilantro if you wish. 

  • 1 tablespoon expeller-pressed canola oil
  • 1 red onion, cut into 1 1/2-inch chunks
  • 2 tablespoons red curry paste
  • 1 (13.5-ounce) can light coconut milk
  • 1 1/2 cups low-sodium chicken broth
  • 3 cups (about 1 1/4 pounds) shredded roasted turkey breast
  • 6 carrots, chopped
  • 1 (16-ounce) package frozen haricots verts
  • 1 tablespoon lime juice
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Heat oil in a large pot over medium high heat. Add onion and cook, stirring often, until deep golden brown, about 5 minutes. Stir in curry paste and cook for 1 minute more. Whisk in coconut milk and broth, add turkey and carrots and bring to a boil. Reduce heat to medium low, cover and simmer until carrots are almost tender, 7 to 8 minutes. Uncover, stir in green beans and lime juice and cook until carrots are tender and curry is thickened and hot throughout, 6 to 8 minutes more.

Nutritional Info: 
Per Serving:260 calories (110 from fat), 12g total fat, 5g saturated fat, 55mg cholesterol, 290mg sodium, 16g carbohydrate (4g dietary fiber, 5g sugar), 22g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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