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Low Fat Thai Turkey Curry


Low Fat Thai Turkey Curry

Low Fat Thai Turkey Curry

Fiona Haynes
A terrific way to use up some of that leftover turkey from Thanksgiving or Christmas. Using lite Coconut milk keeps this Thai curry low in fat. If you want to reduce the fat still further, try using an equivalent amount of evaporated non-fat milk instead.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 2 tsp canola oil or nonstick cooking spray
  • 1 large celery stalk, chopped
  • 1 large carrot, chopped
  • 1 small yellow onion, finely chopped
  • 2 cups broccoli florets
  • 1 clove garlic, minced
  • 1 tsp minced ginger
  • 2 tsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 cup lite coconut milk
  • 3/4 cup fat-free, low sodium chicken broth
  • 2 cups chopped cooked skinless turkey breast


Heat oil over medium heat in a large Dutch oven. Add chopped vegetables, garlic and ginger, and saute for 3-4 minutes until softened. Add red curry paste, fish sauce, sugar, coconut milk and chicken broth. Bring to a boil, then reduce to a simmer. Cook for 10 minutes; add chopped turkey, stir and cook until turkey is hot.

Serve with whole grain rice.

Serves 4.

Per Serving: Calories 224, Calories from Fat 64, Total Fat 7.2g (sat 3.9g), Cholesterol 53mg, Sodium 278mg, Carbohydrate 16.1g, Fiber 3.4g, Protein 23.8g

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