Thai massaman curry with leftover turkey and potatoes

This dish is a great way to use up leftovers after Christmas dnner. It can be a good option for people on a soft diet or people experiencing taste changes.

Serves 4. Preparation time: 20 minutes. Cooking time: 20 minutes.


  • 400ml coconut milk (full fat)
  • 60g massaman curry paste (this recipe also works with green or red Thai curry paste)
  • 500ml chicken stock
  • 400g leftover cooked turkey 
  • 300g leftover roast potatoes (or replace with fresh)
  • 250g leftover green cabbage or kale (or replace with fresh cabbage)
  • 1 white onion
  • 1 tbsp fish sauce
  • 1 tsp sugar

To finish:

  • Kaffir lime leaves
  • A lime wedge
  • A handful of coriander


  1. Prepare your vegetables by partly boiling fresh peeled potatoes for 5 minutes, or cut leftover potatoes into bite-sized pieces. Slice the onion into 1cm strips.
  2. Open the tin of coconut milk and scoop out the solid cream into a large pan. Set aside the remaining coconut milk.
  3. Cook the coconut milk over a medium heat, stirring regularly until the mixture starts to split.
  4. Add the curry paste and keep stirring, cooking for a further 3 minutes. 
  5. Add the chicken stock, remaining coconut milk and lime leaves. Reduce the heat and bring to a simmer.
  6. Add the sugar for sweetness and fish sauce for salt until you find your preferred taste.
  7. Add the cooked turkey, sliced onion and potatoes. Bring the curry back to a simmer. 
  8. Stir in the leftover cooked greens just before serving.
  9. Serve immediately with boiled rice. Garnish with lime wedge and coriander.

Nutritional information (per serving)

  • Energy: 335kcal
  • Protein: 30g
  • Total Fat: 17g (of which saturates: 6g)
  • Carbohydrates: 16g
  • Fibre: 4g