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Sure, the leftover Thanksgiving turkey sandwich is a classic for a reason, but part of the joy of eating is refreshing the classics. When you’ve layered sandwich bread with turkey and mashed potatoes so many times it’s become a chore, it’s time to reach for a new flavor. Get excited again for that leftover poultry and make a turkey sandwich—but not the kind stacked with cranberry and stuffing. Instead, clear out your fridge and your sinuses with a fiery Thai curry turkey sandwich.
Since poultry has a reputation for drying out in the fridge and losing flavor, I wanted to add powerful ingredients and a bit of moisture. I reached for a can of massaman curry. Thai curry is something I keep stocked in my cabinets, and I find that the flavors pair up brilliantly with any protein. Thai curries use a varying combination of ingredients, like shallots, ginger, makrut lime leaf, garlic, and chilies, depending on the type you choose, but something you can count on is that it will be flavorful. Toss cold, shredded turkey with a tablespoon of curry paste and you’ll trigger a bright new outlook on all of your holiday leftovers.
Thai curry paste can be pounded or processed at home, but my family has always used premade Maesri brand cans for cooking. You can find Maesri in Asian grocery stores, but big box grocery stores like Shoprite and Whole Foods carry different brands of Thai curry as well. The benefit of jarred curries is that you can use a spoonful and close up the lid again. (The cans can be a little annoying if you don’t use the whole thing.)
A Thai turkey curry sandwich will be a bit spicy, of course, but you can control that with this recipe. Thai curry paste is powerful, even in small quantities, but not every curry packs the same amount of heat. Heat is a personal preference, but if I want mild spice I’ll use massaman, yellow, or red curry paste. For medium heat, I use pad prik king paste. To make myself sweat I’ll use green curry paste. Use any of these according to your preference, and then control the heat further. Use just a teaspoon or so of paste and mix it with two tablespoons of mayonnaise. The mayo will cut the spice level down further because of the fats involved. Taste it. If you’re spiced out, add more mayo. If the flavor is too weak, add more Thai curry paste. Toss a cup of shredded turkey with the mixture and load it onto a couple slices of bread.
This hack is especially helpful in this final day or so of turkey scraps, but you can ignite your taste buds with this recipe any time during the year using leftover chicken or pork. I like to make a quick, crunchy slaw with shredded cabbage tossed with lime juice and salt. These are some classic Thai ingredients and it rounds out the flavors of the sandwich beautifully. The massaman turkey filling is spicy and sweet, and the slaw is crunchy, salty, and tart.
For even more of a flavor boost, add a couple leaves of torn basil (Thai basil if you can get it), and a chopped raw Thai chili pepper. Those last ingredients will really rock your sinuses, and make it the kind of sandwich that you can’t stop talking about (even while you’re actively eating the sandwich).
Thai Curry Turkey Sandwich recipe
Ingredients:
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1 cup shredded turkey
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½ tablespoon to 2 tablespoons Thai curry (adjust according to taste)
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2 tablespoons mayonnaise
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1 Thai chili, chopped (optional)
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2-4 leaves Thai basil, (optional)
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¼ cup shredded cabbage
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2 teaspoons fresh lime juice
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⅛ teaspoon salt
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2 slices of sandwich bread, toasted
1. In a small bowl, toss the cabbage together with the lime juice and salt. Set aside on the countertop for 10 minutes, tossing periodically.
2. In a different bowl, mix curry paste with mayonnaise until combined. Taste the mixture and add more curry paste if desired. Mix the shredded turkey into the dressing. Mix in the chopped chili and basil, if using.
3. Mound the turkey mixture onto a slice of toasted bread. Add the cabbage slaw and top it with the other slice of bread. Give the sandwich a press with your hands, and enjoy.
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