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Green Curry Linguine with Leftover Turkey
recipe
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Vancouver
Green Curry Linguine with Leftover Turkey
Jannell Lo
Jannell Lo
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$1.00
Here's a fun way to use up leftover turkey! This Green Curry Linguine is vibrant and coconutty, featuring quick-cooking veg and fragrant herbs.
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You Need

4
  • 11.3 oz (320g) dried gluten-free linguine
  • 1 tbsp neutral high-heat cooking oil
  • 2 king oyster or trumpet mushrooms, cut into bite-sized chunks
  • 1 (14 oz./400 mL) can full-fat coconut milk
  • 2 tbsp Thai green curry paste
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar or maple syrup
  • 4 makrut lime leaves, or 2 tsp lime zest mixed in at the end
  • 1 medium yellow or red onion, sliced
  • 1/2 head broccoli, cut into bite-sized florets
  • extra virgin olive oil, for drizzling
  • leftover turkey or chicken, sliced
  • 1 bell pepper, cut into strips and halved
  • A few sprigs cilantro, and/or Thai basil, chopped
  • ½ lime, cut into wedges

    • How To

    1. Bring a medium to large pot of salted water to a boil. Drop the pasta into the pot and cook according to package instructions.
    2. Meanwhile, in a medium saucepan or wok, heat oil over medium-high heat until it shimmers. Add king oyster mushrooms and sauté for 2 to 3 minutes until nicely charred. Turn the heat down to medium. Add a few spoonfuls of the coconut cream from the top of the coconut milk can, along with the curry paste. Fry for 1 to 2 minutes. Add the rest of the coconut milk and stir.
    3. Add fish sauce, sugar, makrut lime leaves, and onions. Bring to a boil, then reduce to a medium-low simmer and cook for 5 minutes until the onions are just tender. Add the broccoli and cook for an additional 3 minutes.
    4. Strain the pasta into a colander and drizzle with a bit of EVOO to prevent it from sticking as it slightly cools.
    5. Toss the leftover turkey and bell pepper into the curry and simmer for an additional 2 to 3 minutes, until the turkey is just heated through, and the bell peppers have slightly softened. Portion the pasta onto plates or pasta bowls. Ladle the green curry over the top. Garnish with herbs and lime wedges.