Leftover turkey from a delicious Thanksgiving dinner is used to create a healthy low carb turkey curry with coconut milk. Coconut milk is used to create a creamy and tangy flavor.
This easy, healthy turkey curry recipe is loaded with flavor, fiber and healthy fats, and has just the right amount of spice.
Some people can't imagine not eating turkey on Thanksgiving Day. If you're one of them, this recipe could come in handy.
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Is Coconut Milk Keto-Friendly?
Coconut milk makes a great keto ingredient as it is low in carbs and is naturally high in healthy fat. Coconut milk fats are medium chain triglyceride (MCT) fatty acids, which can help to achieve a state of ketosis quickly.
Tasty coconut milk is getting its time to shine, as people swap heavy cream and milk for the tasty, tropical milk. We’re pairing the creamy stuff with leftover turkey and curry spices.
Purchased in tins or cartons, always check the labels for added sugars.
Turkey Curry Ingredients
A quick curry recipe would be to use ready mixed curry powder but we like to use a blend of spices so we can tweak the recipe to taste.
- Cooked turkey - although we think turkey breast is best in a curry, there's usually not a lot left over. However, the dark turkey meat works great in a curry.
- Coconut milk - we used tinned coconut milk. If you want to substitute it with almond milk, reduce the quantity as it's not as thick in texture.
- Tomato paste - this gives the curry a little colour and helps as a thickener too. Check the label on the tomato paste that it does not have added sugar.
- Salt - We didn't add salt to this recipe as our stock was salty enough for us, but taste the curry and adjust for your own taste.
How to Make Turkey Curry with Coconut Milk
This leftover turkey curry is made with a few warm spices and is a quick and easy recipe ready in under 30 minutes.
Cook the onions, then garlic and fresh ginger.
Add the spices.
Coconut milk, stock and turkey are added and simmered.
Serve with low carb naan bread or cauliflower rice.
Variations
- If you don't have leftover turkey, this can be made with leftover chicken too.
- Add low carb vegetables such as spinach, kale or red bell pepper for a hearty curry.
Storage
Keep the turkey curry in the fridge in airtight containers for up to 2 days.
What to Serve with Turkey Curry
This easy low carb turkey curry is delicious by itself but you can serve it with keto garlic naan bread or our coconut cauliflower rice.
MORE LOW CARB TURKEY LEFTOVER RECIPES
If you still have more leftover turkey after making this curry, we have a few more recipes for you to try!
Keto Turkey Brie Cranberry Chaffle Sandwich
Turkey Brie Cranberry Quesadillas
Leftover Turkey Curry with Coconut Milk
Ingredients
- 2 cups leftover turkey chopped
- 1 tablespoon coconut oil
- 1 medium onion peeled and chopped
- 3 cloves garlic minced
- 1 tablespoon Fresh ginger, grated
- 1 tablespoon tomato paste
- 2 teaspoons turmeric
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 cup chicken stock
- 14 oz coconut milk 1 tin
To Serve
- 2 tablesoons fresh cilantro, chopped optional
Instructions
- In a large saucepan, heat the coconut oil on a medium heat. Add the onion and cook for 5-7 minutes until soft.
- Add the minced garlic and grated ginger and cook for 2 minutes.
- Stir in the spices and cook for 1 minute.
- Add the coconut milk, chicken stock and tomato paste. Stir and simmer for 4-5 minutes until the sauce slightly thickens.
- Stir in the turkey leftovers and simmer for 5 minutes until the sauce thickens further.
- Garnish with chopped cilantro (optional)
Notes
Nutrition
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