The day after Thanksgiving, you'll want to go easy in the kitchen. Store-bought green curry paste and fresh aromatics like ginger and lemongrass do the heavy lifting here; once you have the coconut mixture finished, all you have to do is stir in cooked vegetables and leftover turkey to complete the meal.
Ingredients
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1 small (10-ounce) sweet potato, peeled and cut into 3/4-inch pieces (about 1 3/4 cups)
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1 small (8-ounce) turnip, peeled and cut into 3/4-inch pieces (about 1 1/4 cups)
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3 tablespoons canola oil, divided
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¾ teaspoon kosher salt, divided
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½ teaspoon black pepper, divided
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1 large (1 1/2-ounce) shallot, finely chopped (about 1/4 cup)
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3 tablespoons minced peeled fresh ginger (from 1 [3-inch] piece ginger)
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4 medium garlic cloves, finely chopped (about 1 1/2 tablespoons)
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1 lemongrass stalk (pale core only), finely chopped (about 1 1/2 tablespoons)
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2 fresh red Thai chiles (unseeded), finely chopped (about 1 teaspoon)
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¼ cup green curry paste (such as Maesri or Thai Kitchen)
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2 cups turkey broth or chicken broth
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1 (13.66-ounce) can unsweetened coconut milk
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2 tablespoons fresh lime juice (from 1 large lime), plus more to taste
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2 teaspoons fish sauce
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2 cups firmly packed fresh curly leaf spinach, torn, or stemmed Swiss chard, torn
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1 ⅓ cups shredded cooked turkey breast (about 8 ounces)
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Fresh basil leaves, for garnish
Directions
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Preheat oven to 425°F. Toss together sweet potato, turnip, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet. Roast in preheated oven until bottom sides of sweet potato and turnip are browned in spots and just tender, 15 to 20 minutes.
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Meanwhile, heat remaining 2 tablespoons oil in a large, deep skillet over medium-high. Add shallot, ginger, garlic, lemongrass, chiles, and 1/4 teaspoon salt. Cook, stirring often, until shallot mixture is very fragrant and lightly browned, 3 to 5 minutes. Reduce heat to medium. Add curry paste, stirring to coat shallot mixture. Cook, stirring constantly, until fragrant, about 1 minute. Whisk in broth and coconut milk until combined and smooth. Bring to a simmer over medium, stirring occasionally. Stir in lime juice, fish sauce, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.
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Stir sweet potato mixture, spinach, and turkey into coconut milk mixture in skillet. Cook over medium, stirring gently, until spinach is wilted and turkey is heated through, about 2 minutes. Remove from heat. Season with additional lime juice to taste. Ladle curry evenly into 4 shallow bowls, and garnish with basil leaves.
Make Ahead
Sweet potato mixture can be stored in an airtight container in refrigerator up to 1 day.
Suggested Pairing
Bright, lime-zesty Australian Riesling: Best's Great Western