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Recipe Of The Week - Christmas Turkey Leftovers, Green Thai Curry


Over the Christmas season, leftovers are bound to pile up, with turkey being one of the main offenders. So what better use than to include it in a delicious green thai curry that will give you a change of pace when it comes to flavours.


Green Thai Turkey Curry and Cauliflower ‘Rice’

Top tip: Turn up or turn down the spicy heat by adding more or less curry powder or by adding 'mild' or 'hot' curry powder.



  • 1 cauliflower head
  • 1/2 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 tsp fresh ginger, grated
  • 1/4 tsp ground turmeric
  • 1 tsp curry powder
  • 1/2 TBS fish sauce
  • 1 cooked turkey breast (or handful of turkey) shredded
  • 200g coconut milk
  • 1 head broccoli, cut into florets

Serves 1


  1. Blend the cauliflower to rice texture, then cook in a bamboo steamer
  2. Fry the onion in a non-stick pan until transparent
  3. Add the garlic, ginger, turmeric, curry powder and fish sauce, simmer for a minute to let the flavours infuse before adding the coconut milk and broccoli
  4. Simmer for 10 minutes and finally add in the shredded turkey and thoroughly warm through for 5 minutes or so, then serve on a bed of cauliflower 'rice'


To help energise, engage and motivate staff our Power Up & Motivate With Positive Nutrition Workplace Wellbeing Initiatives can be helpful. To find out more call Anna Mason on 07778 218009 for an obligation free conversation. 

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