Transforming your Thanksgiving leftovers into a vibrant, flavorful meal has never been easier or more delicious. Imagine a dish that brings together the comforting familiarity of roasted turkey with the exotic, aromatic spices of Southeast Asia. We’re talking about a spectacular Leftover Turkey Thai Curry Buddha Bowl – a culinary creation that promises to be on your table in under 15 minutes. From the moment your stomach rumbles to the first delightful spoonful, this recipe offers a swift escape from mealtime dilemmas, delivering a creamy, spicy, and utterly satisfying experience.
This amazing Thai curry comes together in minutes! Simply add succulent chunks of your cooked leftover turkey for a spicy, creamy meal ready in a flash.
Our Mission: Revolutionizing Leftovers and Stopping Food Waste!
At the heart of our culinary philosophy is a profound commitment to eradicating food waste. We believe that every home cook deserves to discover the joy and creativity that comes with reimagining leftovers, especially with versatile and exciting dishes like our Leftover Turkey Thai Curry Buddha Bowl. The staggering amount of food that goes uneaten each year, from forgotten produce in the fridge to the inevitable remnants of holiday feasts like Thanksgiving turkey, is an issue we are passionate about addressing. By embracing recipes that celebrate every last morsel, you not only save money but also contribute significantly to a more sustainable planet. Our Buddha Bowl recipes are designed to inspire you to look at those uneaten ingredients not as waste, but as the building blocks for your next incredible meal.
What Exactly Makes a Perfect Buddha Bowl?
A Buddha Bowl is more than just a meal; it’s a philosophy of balanced eating and mindful consumption, often presented in a visually appealing, artful arrangement. While the specifics can vary greatly, the core concept revolves around a nourishing and well-rounded combination of components, typically served in a bowl. Think of it as a canvas for your culinary creativity and an ingenious method for utilizing whatever ingredients you have on hand. Generally, a Buddha Bowl comprises:
- A hearty base: This forms the foundation of your bowl and often consists of grains or a starchy vegetable. Popular choices include fluffy jasmine rice, quinoa, brown rice, couscous, or even roasted sweet potatoes. For this particular recipe, cooked white rice serves as the perfect complement to the rich curry.
- Vibrant vegetables: The beauty of a Buddha Bowl lies in its versatility. You can incorporate an array of vegetables, whether they are fresh, steamed, roasted, sautéed, or even quick-pickled. This recipe features red onion, bamboo shoots, and baby corn, adding texture and subtle sweetness to the curry. Feel free to add leafy greens like spinach or kale, bell peppers, or broccoli for extra nutrition.
- Lean protein: A crucial element for satiety and energy, the protein component makes your Buddha Bowl a complete meal. In our case, the star is tender, cooked leftover turkey, providing a delicious and resourceful use for holiday remnants. Other excellent protein options include chicken, tofu, tempeh, lentils, or chickpeas.
- A signature sauce or dressing: This is where the magic truly happens, bringing all the components together with a burst of flavor. Our Thai curry sauce, with its creamy coconut milk base and aromatic spices, transforms the entire dish.
- A crunchy topping: For that essential textural contrast, a sprinkle of something crunchy is always a welcome addition. Fried shallots or onions are specified for this Thai curry, offering a delightful crispness, but toasted nuts, seeds, or crispy noodles also work wonderfully.
This holistic approach makes Buddha Bowls an exceptional way to tackle food waste, ensuring that every bit of leftover rice, protein, and those forgotten veggie bits in your refrigerator drawer find a purposeful and delicious new life. Today, we’re diving into the specific delight of a Thai Curry Buddha Bowl featuring leftover Thanksgiving turkey – a fantastic fusion that’s both economical and exquisitely tasty.
The Essential Creaminess: Unsweetened Coconut Milk for Your Curry
When crafting an authentic and richly flavored Thai curry, unsweetened coconut milk is not just an ingredient; it’s the very soul of the dish. It provides the characteristic creamy texture, a subtle sweetness, and a delightful tropical depth that sets Thai curries apart. It’s vital to distinguish between the various types of coconut milk available. For cooking, always reach for unsweetened canned coconut milk, not the thinner, often sweetened, bottled varieties intended for drinking.
For the most luxurious and robust curry, full-fat unsweetened coconut milk is your best friend. Its higher fat content contributes to a thicker, richer, and more satisfying curry sauce that clings beautifully to the ingredients. However, if you’re aiming for a lighter meal or simply prefer it, low-fat unsweetened coconut milk works perfectly fine too. While it might result in a slightly less rich consistency, the overall flavor profile of your Thai curry will still be wonderfully aromatic and delicious. Always give your canned coconut milk a good shake before opening, as the cream tends to separate and rise to the top.
The Umami Secret: Fish Sauce in Your Thai Curry
While often listed as “optional” in many recipes, fish sauce is truly a game-changer for anyone serious about creating authentic and deeply flavorful Southeast Asian cuisine. It’s an ingredient we highly recommend investing in and keeping on hand, especially if you frequently cook Vietnamese or Thai dishes. Just like soy sauce is a staple in many Asian cuisines, fish sauce holds a similar revered status in Southeast Asia, offering a unique and complex flavor profile that simply can’t be replicated with other condiments.
The magic of fish sauce lies in its incredible ability to impart a profound sense of umami – that savory, fifth basic taste that adds depth and richness to a dish. Its aroma, while strong on its own, transforms wonderfully when cooked, mellowing into an intricate layer of flavor that elevates curries, stir-fries, and dipping sauces. A single bottle can last for months in your pantry, making it an incredibly cost-effective secret weapon for your kitchen. When incorporating fish sauce into curries, it’s a common practice to balance its intense savory notes with a touch of sugar. This creates a harmonious blend of salty, sweet, and umami that is characteristic of Thai cooking.
If you prefer not to use fish sauce, perhaps due to dietary restrictions or personal preference, you can certainly omit it from this recipe. In that case, remember to also remove the sugar, as its primary purpose is to balance the fish sauce. For a vegan alternative that still offers a savory kick, a dash of light soy sauce or a good quality mushroom broth concentrate can be used, though the flavor will differ slightly. My personal favorite brand, known for its high quality and purity, is Red Boat Fish Sauce.
Ingredients for Your Flavorful Leftover Turkey Thai Curry Buddha Bowl
Creating this incredibly quick and delicious Thai curry with your leftover turkey requires just a few key ingredients, many of which you might already have in your pantry. Here’s what you’ll need to assemble this satisfying Buddha Bowl:
- Cooked Rice: 4 cups of jasmine or other white rice. This forms the essential base for your Buddha Bowl, absorbing all the wonderful curry flavors.
- Thai Curry Paste: 2-3 tablespoons (red or green). This is your flavor powerhouse, delivering instant authenticity and spice.
- Unsweetened Coconut Milk: 1 ¾ cups (one 13.5 ounce can). The creamy foundation of your curry.
- Fish Sauce: 1 tablespoon (optional, but highly recommended for authentic flavor). Adds that crucial umami depth.
- Sugar: 1 teaspoon (optional, balances the fish sauce and spices).
- Red Onion: ¼ cup, thinly sliced. Provides a mild onion flavor and texture.
- Canned Bamboo Shoots: ½ cup. Adds a distinctive crunch and subtle, earthy taste.
- Canned Baby Corn: 1 cup. Offers a sweet, tender bite and vibrant color.
- Cooked Turkey: 2 cups (approximately 12 ounces), cut into bite-sized pieces. Your star leftover ingredient, giving the curry a hearty protein component.
- Fresh Thai Basil Leaves: ¼ cup (or regular basil leaves if Thai basil is unavailable). Infuses the curry with its aromatic, slightly peppery notes.
- Crunchy Topping: Fried shallots or onions. Essential for textural contrast and a professional finish.
How to Create a Quick & Easy Thai Curry Buddha Bowl with Leftover Turkey
This recipe is designed for maximum flavor with minimal effort, making it the ideal choice for a busy weeknight or a delicious way to enjoy post-holiday turkey. Follow these simple steps to bring your exquisite Thai Curry Buddha Bowl to life:
- Begin the Curry Base: In a medium saucepan, place over medium-high heat. Add half of the Thai curry paste, the unsweetened coconut milk, fish sauce (if using), and sugar (if using). Whisk these ingredients together until well combined and smooth. Bring this mixture to a gentle simmer. At this point, taste the sauce. This is your opportunity to adjust the spice level – if you prefer a bolder, spicier curry, now is the time to whisk in the remaining curry paste. If you find the flavor a little flat or bland, a tiny splash more fish sauce and a pinch more sugar can work wonders to deepen its complexity.
- Incorporate Vegetables & Turkey: Once your curry base is simmering beautifully, introduce the sliced red onion, canned bamboo shoots, baby corn, and your bite-sized pieces of cooked leftover turkey. Gently stir everything together, ensuring the turkey and vegetables are well coated in the aromatic curry sauce. Allow the mixture to simmer for just three additional minutes. This brief cooking time is perfect for warming all the ingredients through, allowing the flavors to meld without overcooking the turkey or making the vegetables mushy.
- Assemble Your Buddha Bowl: Now for the grand finale – assembling your stunning Buddha Bowl! In each serving bowl, layer a generous portion of your cooked jasmine rice. Spoon the rich, creamy Thai curry, complete with turkey and vegetables, over the rice. To elevate both the flavor and visual appeal, sprinkle a generous amount of crunchy fried shallots or onions over the top. For a final touch of freshness and elegance, garnish with a sprig of fresh Thai basil. Serve immediately and savor every spoonful of this vibrant, comforting, and incredibly easy meal.
Thai Curry Buddha Bowl with Turkey
This Thai curry takes mere minutes to prepare! Simply add succulent pieces of pre-cooked leftover turkey to create a spicy, creamy meal, ready to enjoy in just 10 minutes.
5 from 1 vote
Prep Time: 5 mins
Cook Time: 10 mins
Course: Main Course
Cuisine: Thai
Servings: 4
Calories: 1117 kcal
Ingredients
- 4 cups cooked jasmine or other white rice
- 2-3 tablespoons Thai curry paste (red or green)
- 1 ¾ cups unsweetened coconut milk (13.5 ounce can)
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sugar (optional)
- ¼ red onion, sliced
- ½ cup canned bamboo shoots
- 1 cup canned baby corn
- 2 cups cooked turkey (12 ounces), cut into bite-sized pieces
- ¼ cup fresh Thai basil leaves (or regular basil leaves)
- Crunchy Topping: fried shallots or onions
Instructions
- In a medium saucepan over medium high heat, whisk together half of the curry paste, coconut milk, fish sauce and the sugar. Bring to a simmer. Taste and adjust spice by adding remaining curry paste, or blandness by adding 1 tsp fish sauce and a bit more sugar.
- Add in the onion, bamboo shoots, baby corn, cooked turkey and Thai basil. Simmer for 3 minutes, until everything is heated through.
- To assemble the Buddha Bowl, layer in the rice and curry. Top with crunchy fried shallots and a sprig of Thai basil to garnish.
Nutrition
Calories: 1117 kcal, Carbohydrates: 170 g, Protein: 44 g, Fat: 30 g, Saturated Fat: 23 g, Cholesterol: 64 mg, Sodium: 624 mg, Potassium: 950 mg, Fiber: 7 g, Sugar: 9 g, Vitamin A: 1369 IU, Vitamin C: 8 mg, Calcium: 96 mg, Iron: 4 mg
Keyword: buddha bowl, turkey