From Whole Foods Market
Use leftover turkey (and perhaps green beans) from Thanksgiving to make this bright, spicy curry. Or substitute cubed, cooked chicken, tempeh or tofu. Ladle it over cooked brown rice or spaghetti squash and top with chopped cilantro if you wish.
1 tablespoon canola oil
1 red onion, cut into 11/2-inch chunks
2 to 3 tablespoons red curry paste
1 (13.5-ounce) can light coconut milk
11/2 cups low-sodium chicken broth
3 cups (about 1 1/4 pounds) shredded roasted turkey breast
6 carrots, chopped
1 (16-ounce) package frozen haricots verts
1 to 2 tablespoons lime juice
Heat oil in a large pot over medium high heat. Add onion and cook, stirring often, until deep golden brown, about 5 minutes.
Stir in curry paste and cook for 1 minute more.
Whisk in coconut milk and broth, add turkey and carrots and bring to a boil.
Reduce heat to medium low, cover and simmer until carrots are almost tender, 7 to 8 minutes.
Uncover, stir in green beans and lime juice and cook until carrots are tender and curry is thickened and hot throughout, 6 to 8 minutes more.