Leftover Turkey Thai Red Curry
December 17, 2016 | Serves 4
For the Curry Paste:
- 1 Red Chilli
- 3 Stalks of Lemongrass
- 4 Cloves of Garlic, Peeled
- 1 Shallot, Peeled
- Thumb size Piece of Fresh Ginger, Peeled
- 1 Teaspoon of Ground Coriander
- 1 Teaspoon of Cumin
- 2 Tablespoon of Tamari, Soy Sauce
- 2 Tablespoons of Tomato Paste/Purée
For the Curry:
- 1 Tablespoon of Coconut Oil
- 2 Shallots
- 2 Cloves of Garlic
- 1 Medium Aubergine
- 150g of Green Beans
- 150g of Sugar Snap Peas
- 3-400g of Leftover Turkey
- 400ml of Coconut Milk (tinned, full fat)
- 250ml of Stock
The leftovers are one of the best parts of Christmas dinner but after a certain point all you want is non-christmasy flavours and this is the perfect way to transform leftover turkey. It’s got so much flavour from the zingy ginger and lemongrass and gorgeous heat from the red chilis- making your own paste like this makes all the difference. The creamy coconut milk makes it a little sweetness and makes it beautifully smooth. Curl up by the fire with a bowl in your lap, heaven!
Chop the stalk off the chili and add them to your food processor. Chop the end and top quarter off each stalk of lemongrass and remove the hard outer leaf on each. Add them to the food processor with all of the other paste ingredients. Blend until smooth.
Add the coconut oil to a large pot on medium heat. Dice the shallots and add them to the pot and let them cook for a minute or two. Add in the curry paste and toss well. Chop the aubergine into cubes and add it to the pot, tossing well. Let them cook for a few minutes, then shred the turkey meat and add it to the pot. Toss everything well so it’s all coated in the paste.
Pour in the coconut milk and stock. Bring it to a simmer and let it simmer for about 10 minutes, then add in the green beans and sugar snap peas. Let it continue to simmer gently for another 10 minutes until all of the veg is tender.
Serve with some fresh coriander and a squeeze of lime if desired.