Happy Thanksgiving! Enjoy turkey leftovers with a Thai twist!


1/2 cup WATCHAREE’S Thai massaman curry sauce
1-2 cups leftover turkey meat, shredded 
2 tbs rice bran oil or other healthy cooking oil
4 cups cooked rice, chilled  
1 medium red onion, sliced
1-2 tsp fish sauce
¼ cup cooked white lotus seeds
Rinse and soak dried lotus seeds in water for 30 minutes.  Add lotus seeds to a pot, fill with enough water to cover the seeds.  Bring to a boil, then lower the heat and simmer for 30-45 minutes until the lotus seeds are soft.  Remove from heat, drain water and set aside.  Dried white lotus seeds are available in most Asian supermarkets. You can also substitute with peanuts or cashew nuts.
Preheat a large skillet or a wok to medium heat.  Add oil and red onion and fry until tender.  Add massaman curry sauce and leftover turkey meat.  Mix together.  Add rice, lotus seeds and 1 tsp of fish sauce.  Taste and add more fish sauce if needed.   Cook for 2-3 minutes to heat through.  Substitute lotus seeds with unsalted roasted peanuts or other nuts if you like.  It is best to use cold day-old rice for a nice firm rice texture.  You can substitute red onion with any vegetables you have on hand, such as carrots, peas or broccoli.  

Serves   2 

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