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Vietnamese-style Leftover Turkey & Sweet Potato Curry

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: Serves 2 1x
  • Category: Dinner
  • Cuisine: Vietnamese


A simple, bright and aromatic leftover turkey (or chicken curry) with Vietnamese-inspired flavours that is the perfect thing to make with the leftovers from your last roast bird.



  • 1 large brown onion
  • splash light oil
  • sea salt
  • 1 red chilli
  • 1/2 tbsp ground coriander
  • 1 1/2 tsp ground turmeric¬†
  • 1 x 160ml (5 1/2 oz) can coconut cream
  • 100ml (1/2 cup) chicken or turkey stock
  • 2 tsp brown sugar
  • 1/2 tbsp fish sauce
  • 1 large sweet potato
  • 23 large handfuls leftover roast turkey or chicken
  • 1 lime
  • boiled rice, to serve
  • fresh coriander, to serve


  1. Peel and thinly slice the onion into half moons. Heat the oil in the bottom of a heavy bottomed saucepan or casserole over a medium heat. Add the onions and cook with a pinch of salt for 5-6 minutes or so until they’re nice and golden, but not burnt.
  2. Meanwhile, de-seed and slice the chilli. Peel the sweet potato and cut into bite sized chunks. Also, half the lime, and cut one of the halves into quarters.
  3. Add the sliced chilli, coriander and turmeric to the onions and cook for a minute or so until the mixture is fragrant. Add the coconut cream, stock, fish sauce, sugar and sweet potato cubes. Allow to simmer for 10-15 minutes until the sweet potato is tender.
  4. Stir in the chicken and cook for a further minute or so until it is heated through. Stir in the juice of the lime half and season the curry to taste with more salt, if needed.
  5. Serve over boiled rice, sprinkled with a bit of fresh coriander and with a reserved lime quarter on the side of each bowl.