Equipment
Ingredients
Aromatics & Base
- 15 ml vegetable oil, neutral oil
- 60 g red curry paste
- 2 garlic, minced
- 10 g fresh ginger, grated
Liquids
- 400 ml coconut milk, full-fat canned
- 120 ml chicken stock, low-sodium
Protein & Vegetables
- 400 g cooked turkey, cubed or shredded
- 150 g baby spinach, fresh washed
- 1 red bell pepper, sliced into thin strips
Seasoning & Garnish
- 15 ml fish sauce
- 15 g brown sugar
- 15 ml lime juice, freshly squeezed
- fresh cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 501 kcal
- Protein
- 34 g
- Carbohydrates
- 24 g
- Fat
- 33 g
- Fiber
- 12 g
- Sugar
- 10 g
- Sodium
- 412 mg
- Saturated Fat
- 23 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1001 mg
- Calcium
- 157 mg
- Iron
- 7.2 mg
- Magnesium
- 115 mg
- Phosphorus
- 187 mg
- Zinc
- 1.7 mg
- Vitamin A
- 273 mcg
- Vitamin C
- 63 mg
- Vitamin E
- 5.3 mg
- Vitamin K
- 198 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.11 mg
- Riboflavin
- 0.14 mg
- Niacin
- 1.9 mg
- Folate
- 115 mcg
- Water
- 144 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare your ingredients: dice the cooked turkey into bite-sized pieces, slice the red bell pepper into strips, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large skillet or wok over medium heat (approx 175°C/350°F). Add the red curry paste, minced garlic, and grated ginger. Sauté for 2 minutes until the paste darkens slightly and becomes very fragrant.
Pour in the coconut milk and chicken stock. Stir well to dissolve the curry paste into the liquid. Bring the mixture to a gentle simmer.
Add the sliced red bell peppers, fish sauce, and brown sugar. Simmer for 3-4 minutes until the peppers are slightly tender but still crisp.
Add the cooked turkey. Simmer for another 2-3 minutes, just long enough to heat the turkey through to 74°C/165°F. Avoid boiling vigorously to keep the turkey tender.
Turn off the heat. Stir in the fresh spinach and lime juice. The residual heat will wilt the spinach in about 30 seconds. Taste and adjust salt (fish sauce) or sweetness (sugar) if needed.
Serve immediately over steamed rice, garnished with fresh cilantro if desired.
Chef's Notes
- Use full-fat coconut milk for a velvety texture; 'lite' versions will result in a watery sauce.
- This recipe is an excellent vehicle for clearing out the fridge—bamboo shoots, green beans, or snap peas are great additions alongside the peppers.
- If using leftover roast turkey that was seasoned with sage or rosemary, rinse the meat briefly before adding, or ensure those herbs complement the curry profile.
Storage
Refrigerator: 3 days — Store in an airtight container. Sauce may thicken when cold.
Freezer: 1 month — Coconut milk may separate slightly upon thawing; whisk vigorously when reheating.
Reheating: Gently reheat on the stove over low heat to prevent the coconut milk from splitting.
Troubleshooting
Curry is too spicy
Cause: Curry paste brands vary significantly in heat levels
Fix: Add a splash more coconut milk or a teaspoon of extra sugar to counteract the heat
Prevention: Start with half the amount of paste and add more to taste
Turkey tastes dry
Cause: Turkey was overcooked in the sauce
Fix: Ensure plenty of sauce is served with each bite to mask the texture
Prevention: Since the turkey is pre-cooked, only add it at the very end to warm through
Cultural Context
Based on the Thai 'Kaeng Phet' (Red Curry), this dish adapts the traditional method of frying curry paste in coconut cream. While authentic versions often use duck or chicken, turkey provides a lean protein alternative popular in Western adaptations, particularly after holidays.
