Green Thai Curry with Avocado and leftover Turkey



  • 200 grams of leftover Turkey (whatever you have left would be perfect)
  • 1 Medium Avocado (cut in cube)
  • 3 Thai Eggplant (optional)
  • ½ cup of Thai Basil leaf
  • 1-2 tbsp Thai & True Green Curry Paste (or to taste)
  • 1-2 cups of Coconut Milk
  • ½ tbsp of Palm sugar (or any sweetener of your choice)
  • 1 tbsp of fish sauce (optional)
  1. Add 1 cup of coconut milk in a medium heated skillet pan and bring it to boil. 
  2. Add 1-2 Tbsp of Thai & True Green Curry Paste and stir well with coconut milk until fragrant. 
  3. Add another cup of coconut milk and season to taste with palm sugar and fish sauce. Bring it to boil
  4. Next, add Thai eggplant, leftover Turkey, Avocado and Thai Basil. 
  5. Simmer for another 5 minutes or until your Avocado is soft to your preference.
  6. Garnish with Thai Basil and serve over cooked brown jasmine rice or toasted bread.