Ingredients
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
Description
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. Ingredien
Wholefoods
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