Malaysian Turkey and Sweet Potato Curry

Thanksgiving is tomorrow, and many of us are looking forward to a long, relaxing weekend, spent with family, friends, and of course, the traditional turkey. And while I do love the actual holiday feast, I honestly prefer the leftovers even more. More specifically, I love not having to think much about what to eat for at least a few days afterwards. However, I bore quickly with the particular flavors of stuffing, mashed potatoes, gravy, and turkey-cranberry sandwiches. This is when I need to use my creative juices, by coming up with ways to use the leftovers efficiently, while also producing meals that are so distinct from Thanksgiving, you practically forget you are eating leftovers at all.

This recipe fits the bill. The aromatic bouquet of garlic, ginger, and chiles combines with coconut milk, warming spices, and fresh herbs to create a rich, savory broth that permeates the turkey meat, rendering it perfectly moist, flavorful, and tender. The subtle flavors of lime, fish sauce, and sweet potatoes contribute to the balanced aromas of salty, sweet, sour, and spicy, commonly associated with Asian cuisine, and create a dish that tastes like it simmered all day.


2 tablespoons coconut oil
4 cloves garlic, minced
2 inch piece of ginger, sliced in 3 or 4 pieces
3 tablespoons curry powder
1/8–1 teaspoon crushed red chile flakes, depending on your spice preference
4–6 cups leftover turkey meat, cut in large bite-sized chunks
1 1/2 tablespoons fish sauce
1 lime, juiced
3 cups coconut milk, preferably full fat
2 small onions, cut in large wedges
3 carrots, peeled and cut in large bite-sized chunks
2 medium-sized garnet yams, peeled and cut in large bite-sized chunks
1 red bell pepper, cut in large bite-sized chunks
1 bunch cilantro, stems included, roughly chopped
4 green onions, sliced
1/4 cup Thai or sweet Italian basil leaves, roughly chopped or torn
Salt and pepper, to taste
Lime wedges, for garnish


1. In a large, heavy pot, heat the coconut oil until simmering. Add garlic and ginger and sauté for 30 seconds. Add curry powder and chile flakes, then sauté for 1–2 minutes. Add turkey, and stir to coat with spices. Add fish sauce, lime juice, and coconut milk.

2. Add onions, carrots, yams, and about 2/3 of the cilantro to the pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until vegetables and turkey are very tender. Add basil and red bell pepper. Simmer until pepper is crisp-tender, about 5–10 minutes.

3. Serve curry over rice, if desired. At the table, pass bowls of lime wedges and the remaining green onion and cilantro for garnish.


To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical-  and hormone-free meat
·wild-caught fish
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·sea salt
·raw and/or cultured milk and cream products

Briana Goodall, CPC

Briana Goodall is Chef and Owner of Green Cuisine Personal Chef Service. Visit her website at

Leave a Reply