Thai Curry Turkey

Kids Recipe Challenge winning recipe 2011 – Honourable mention
Category: School day lunch, grades 1-3

Max in Thornhill enjoys this wrapped in a tortilla or stuffed in a pita with a container of milk or yogurt on the side.

Here is a great recipe to use up leftover turkey, chicken or even beef. Serve over noodles or rice and send in a thermos for a hot lunch. 

Preparation Time: 10 minutes

Cooking Time: 6 minutes

Serves: 4 cups (1 L)


  1. Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.


Fresh parsley 1 Tbsp (15 mL)
Garlic 1 clove
Green onions 3 stalks
Red pepper  1 medium

1/3 cup (75 mL)  

Reduced sodium soy sauce

1 Tbsp (15 mL)


1 Tbsp (15 mL)

Curry powder

1 1/2 tsp (7 mL)

Sesame oil

1 tsp (5 mL)


1/2 tsp (2 mL)

Canola oil

2 tsp (10 mL)

Turkey, cooked, shredded or chopped

3 cups (750 mL)


  1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.    
  2. Gently rinse parsley, garlic, green onions and red pepper under cool running water. Chop parsley and green onions; set aside. Mince garlic; set aside. Slice red pepper; set aside.   
  3. In small bowl, whisk together water, soy sauce, honey, parsley, curry powder, sesame oil, garlic and cornstarch; set aside.  
  4. In a nonstick skillet heat oil over medium heat and cook onions and pepper for about 3 minutes or until softened.  
  5. Add meat and sauce to skillet and stir to coat and cook for about 3 minutes or until turkey is heated to an internal temperature of 74 ºC (165ºF) on a digital food thermometer.    

Nutrition Information per serving (1 cup/250 mL): 

Calories: 207 kcal

Protein: 32 g

Fat: 9 g

Carbohydrate: 9 g

Fibre: 1 g

Sodium: 200 mg

Calcium: 21 mg

Iron: 1 mg



Last Update – March 27, 2024

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