20-Minute (Kid-Friendly) Thai Green Curry with Turkey

What the heck do you do with all those leftovers!? If you‘re like me you love leftovers but don’t want to eat the same thing day in and day out. We use some shortcuts to make this curry nice and easy. My kids even like this one!



  • Leftover turkey (or chicken)
  • Mild green curry paste (we like J-Lok from Stong’s)
  • 1/4 cup Olive oil
  • 1 can regular coconut milk
  • Savoy cabbage (1/4 to 1/2 a large bunch)
  • Mushrooms apprx 10
  • Brown rice
  • Optional: green onions and sesame seeds


  1. Add 1 tbsp oil to a pan and add 1/4 cup curry paste, fry until fragrant
  2. Add mushrooms (or pretty much any vegetable), stir fry, then add turkey
  3. Finally, add cabbage and coconut milk and cook until cabbage is soft and wilted
  4. Top with green onion and sesame seeds

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