Thai Green Curry with Free-Range Turkey

I’m a big believer that the best meals are often the ones that make thoughtful use of what we already have, especially when that ingredient is something as special as free-range turkey. Not only is turkey wonderfully versatile and full of flavour, it’s also naturally lean, high in protein and rich in essential nutrients such as B vitamins and selenium, making it a wholesome choice for everyday cooking.

This Thai green curry is one of my favourite ways to transform leftover turkey into something fragrant, comforting and full of warmth. Using quality ingredients really makes the difference here, and free-range turkey brings a depth of flavour and tenderness that works beautifully with the aromatic green curry paste and creamy coconut sauce. It’s a simple, nourishing dish that feels a little bit special, whether you’re cooking for family or friends.

METHOD:

1. Heat up your Oil over a medium heat in a suitably sized pot until bubbling. Add the 3 tbsp of Green Curry Paste and gently stir. This is an important step to allow the paste to release its flavours.

2. Pour in half of the Coconut Cream, stir to fully mix, then add your Turkey, Chicken Stock and the second half of Coconut Cream. Stir again to blend then allow to simmer.

3. Add the Aubergine, Sugar, Salt, Thai Basil, Lime Leaves, Salt and Chilli and allow to simmer until the Aubergine is fork tender and the sauce has thickened, stirring occasionally.

INGREDIENTS:

• 300g Leftover turkey, cut to bite‑sized pieces
• 1/2 Aubergine cut to bite‑sized pieces
• 250ml Coconut Cream
• 250ml Chicken Stock
• 3 tbsp Thai Green Curry Paste
• 1 tsp Sugar
• 1 Bunch of Thai Basil, leaves only
• 4 Kaffir Lime Leaves, torn
• 1 Red Chilli, sliced (deseeded for less heat)
• 1 tbsp Olive Oil
• Salt, to taste

Recipe Notes

a) A reputable trusted green curry paste is preferable. However, if your green curry paste is lacking flavour then consider adding one of all of the following: 1 clove of garlic, 1 shallot, 1 tbsp coriander (cilantro) and 1 green chilli.

b) After slicing your Aubergine, place in water to prevent browning.

c) To serve, remove the Kaffir Lime Leaves at the very end. That or kindly warn your guests not to eat them whole

Preparation time: 10 minutes
Cooking Time: 20 minutes
Serves: 4

d) This is best served with jasmine rice.

This Thai green curry is a wonderful way to celebrate free-range turkey, while still enjoying a meal that’s full of flavour and goodness. Served simply with jasmine rice, it’s comforting, aromatic and deeply satisfying. 

FAQs

How do I make a Thai green curry that tastes authentic at home?
To achieve an authentic-tasting Thai green curry at home, it’s important to gently cook the green curry paste in oil first. This allows the aromas and flavours to fully release before adding the coconut cream and stock. Using fresh ingredients such as Thai basil, kaffir lime leaves and a good-quality curry paste also makes a noticeable difference to the finished dish.

What is the easiest way to make Thai green curry with leftover meat?
The easiest way to make Thai green curry with leftover meat is to add it once the sauce has begun to develop, allowing it to gently warm through rather than overcook. Leftover turkey works particularly well, as it stays tender and absorbs the fragrant coconut and curry flavours beautifully, making it a quick, flavourful and satisfying meal.