Thai Massaman Curry Butternut Squash Noodles with Leftover Turkey

This Massaman curry with butternut squash noodles and leftover turkey is a creative, comforting dish that transforms holiday leftovers into something truly special. Tender turkey is simmered in our rich, aromatic Massaman Curry Sauce, known for its warm spices and gently sweet, savory depth.

Paired with butternut squash noodles, this recipe offers a lighter, naturally gluten-free alternative to traditional noodles while adding a subtle sweetness that complements the curry. Easy to prepare and full of balanced flavor, it’s a delicious way to enjoy Thai-inspired comfort food any time of year.

Author

Watcharee Limanon

Prep Time

15 minutes

Cook Time

15 minutes

Servings

4

Category

Dinner

Cuisine

Thai

Ingredients

• 2 jars WATCHAREE’S Thai Massaman curry sauce
• 2-3 cups of leftover turkey meat, shredded into small pieces
• 3 cups (12 oz. package) of butternut squash noodles
• 1/2 cup mushroom (optional)
• 1/4 cup unsalted roasted peanuts

Directions

1. Boil butternut squash on medium high heat for 6-8 minutes until noodles are tender.
2. Alternatively, noodles can be roast at 400 degrees for 5 minutes before adding them to massaman curry sauce.
3. Heat massaman curry with leftover turkey meat and butternut squash noodles over medium heat.
4. Bring to a boil, add mushroom or potato or other vegetables such as zucchini or cauliflower and cook through.
5. Turn off the heat and add roasted peanuts.
6. Serve warm and enjoy!