Leftover Turkey and Squash Thai Green Curry | DonalSkehan.com, For when you have had enough of turkey sambos!
  • main-meals

Leftover Turkey and Squash Thai Green Curry

December 24

This recipe is a total winner in my books. It’s full of fantastic colour and flavour. You can adapt it quite easily by replacing the turkey with ham or fish or prawns.



  • serves Serves 4
  • time 40 mins


  1. 1. Place a medium sized pot over a medium high heat and add the oil.
  2. 2. Add in the onion and garlic and fry for five minutes until softened.
  3. 3. Add in the curry paste and stir fry for a further minute.
  4. 4. Add in the coconut milk, stock and squash and bring to the boil.
  5. 5. Reduce the heat and simmer for 15 minutes until the squash is tender when pierced with a fork.
  6. 6. Mix through the leftover turkey and the the curry is ready to serve.
  7. 7. Serve straight away with some warm rice.

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1 tbsp rapeseed oil

1kg of butternut squash (about 1 squash) peeled, deseeded and chopped into 1 inch cubes

200g of leftover turkey

1 large onion, roughly diced

3 cloves of garlic, finely chopped

3 tbspĀ of Thai green curry paste

400ml of coconut milk

250ml of chicken stock

300g of basmati rice