Green Curry Turkey Salad

This fun play on chicken salad goes great inside sandwiches or on top of green salads.  It comes together very quickly but feels a bit fancy.  See below for recipe notes/substitutions.

Yields: 6 servings; Total Time: 15 minutes

  • 3/4 cup mayonnaise
  • 1 Tbsp minced galangal (Thai ginger)
  • 2 Tbsp green curry paste
  • 1 tsp fish sauce
  • 1 lb cooked turkey breast, shredded or chopped
  • 2 green onions, sliced
  • small red pepper, diced
  • 1/2 cup shredded carrot
  • 1/4 cup roasted coconut chips
  1. In a large bowl, whisk together mayonnaise, ginger, curry paste, and fish sauce.
  2. Add remaining ingredients to bowl and toss until well-combined.

DSC00769

recipe notes:

  • the roasted coconut chips give this creamy salad little pops of crunch and sweetness; if you can’t find them (I got mine at Trader Joe’s) it’s ok to use sweetened shredded coconut, but cut back to 2 Tbsp so the texture doesn’t get too stringy
  • the flavor of galangal is a bit more intense than regular ginger so if you substitute be sure to bump it up to a heaping Tbsp
  • if you dislike the intensity of raw green onions, give them a quick sauté rather than skipping them entirely

2 thoughts on “Green Curry Turkey Salad

  1. Pingback: Weekly Wrap-Up; Play It Again, Sam! | Eating Chalk

  2. Pingback: The King | Eating Chalk

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s