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Thai Curry Buddha Bowl with Turkey

Thai Curry Buddha Bowl with Turkey

Thai curry only takes minutes to make! Add in chunks of leftover, cooked turkey and have a spicy, creamy meal ready in 10 minutes.
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Thai
Servings 4
Calories 1117 kcal


  • 4 cups cooked jasmine or other white rice
  • 2-3 tablespoons Thai curry paste red or green
  • 1 ¾ cups unsweetened coconut milk 13.5 ounce can
  • 1 tablespoon fish sauce optional
  • 1 teaspoon sugar optional
  • ¼ red onion sliced
  • ½ cup canned bamboo shoots
  • 1 cup canned baby corn
  • 2 cups cooked turkey 12 ounces, cut into bite-sized pieces
  • ¼ cup fresh thai basil leaves or regular basil leaves
  • Crunchy Topping: fried shallots or onions


  • In a medium saucepan over medium high heat, whisk just together half of the curry paste, coconut milk, fish sauce and the sugar. Give it a taste. If you’d like it spicier, add the remaining curry paste. If the curry is a little bland, add 1 tsp fish sauce and a bit more sugar. Bring to a simmer.
  • Add in the onion, bamboo shoots, baby corn, cooked turkey and Thai basil. Simmer for 3 minutes, until everything heated through.
  • To assemble the Buddha Bowl, layer in the rice and curry. Top with crunchy fried shallots and a sprig of Thai basil to garnish.


Calories: 1117kcalCarbohydrates: 170gProtein: 44gFat: 30gSaturated Fat: 23gCholesterol: 64mgSodium: 624mgPotassium: 950mgFiber: 7gSugar: 9gVitamin A: 1369IUVitamin C: 8mgCalcium: 96mgIron: 4mg
Keyword buddha bowl, turkey
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