This versatile recipe is a solution for a variety of meal-related problems. Not only is it an answer to that age-old problem of what to do with all of that leftover turkey, but it also is a great option for when you’re cooking for the family and need something that will suit everyone’s diet requirements. For instance, if your trying to pack on some mass while the wife is trying to drop a few, there aren’t many meals you can enjoy together. However, with this recipe, you can have the best of both worlds: a calorie-dense curry for one and a low-cal, high protein stir-fry for the other.

Thankfully, this recipe isn't too hard to throw together. Plus, the green curry paste will last for about six weeks in the fridge (stored in an airtight container), so it will keep you away from that plain, old grilled chicken breast and veggies for some time. The traditional Thai recipe has a few items in it that are harder to get from your local store, so this recipe is a slightly tweaked variation but no less aromatic and flavorsome. The curry itself is a pretty calorie-dense affair due in no small part to the coconut milk. So, if you're looking to pack on some mass, a big bowl ladled atop steamed rice will do nicely. For those trying to cut a bit of holiday weight, try it without the coconut milk as a stir-fry. Finally, this can be made into a great high protein snack—marinade your chosen meat with the paste for a few hours, and then cook it over a grill or in a skillet. Let cool and then store in an airtight container for a tasty, healthy protein hit whenever the need arises.

Also, don’t be put off by the amount of ingredients. It’s a five-minute job to make and packs an incredibly intense and aromatic punch that will do you for many meals to come!


For the paste, throw the following ingredients into a blender (makes enough paste for about 8 servings):

  • 8/9 Green chillies (or more if you dare)
  • 1 tsp ground coriander
  • 1 tsp black pepper
  • 2 tbsp soy sauce
  • 1 large red onion
  • 3 tsp galangal (get the version in the jar, as it keeps for a few months)
  • 10 cloves of garlic
  • Bunch of fresh coriander
  • 5 Kaffir Lime Leaves (or the juice of 2 limes )
  • 3 sticks of lemon grass, chopped (the white part only, discard the green)
  • A good grind of salt and pepper

Blend until smooth and then store in the fridge.

For two curry servings:

  • Add a large chopped onion, a sweet pepper, and any other vegetable that takes your fancy to a large pan or wok.
  • After a minute or two on a high heat, add two heaping spoons of the paste to the pan and fry for another 30 seconds before adding the leftover turkey and heating through until it is piping hot. (You now have that healthy stir fry that I was talking about)
  • Spoon out half the contents and give it to the wife (or eat it yourself if you're having problems making weight).
  • For the full calorie version: add a tin of coconut milk to the pan and simmer for 5 minutes. You should be left with a relatively wet curry that you then pour over cooked rice, letting the rice absorb all the moisture. Enjoy


*This works well with all poultry and pork but not so well with beef, venison or lamb. If you prefer red meat, try a musaman curry. Drop a comment below if you want me to list the ingredients—it’s the same process as the green curry.