Having a lot of leftover turkey after Christmas is lovely, but finding ideas for making something interesting without resorting to the standard turkey curry recipe that everyone seems to fall back on can be difficult. I like experimenting with different flavours and making our turkey curry a little more interesting. Adding some coconut milk and different flavours can turn a standard curry recipe into a flavoursome Thai turkey curry.
- 2 inches ginger, peeled
- 1 clove garlic peeled
- handful fresh coriander
- 1 chilli, deseeded (leave seeds in for more heat)
- 1tbsp olive oil
- 1tsp lemon grass (or 1 stalk)
- 450g turkey cubed
- 1/2 onion, peeled
- green beans
- tin coconut milk
- cooked rice
- naan bread to serve
- Place chilli, ginger, onion, olive oil, garlic and some coriander into a food processor and whizz until a paste. Alternatively chop all ingredients finely. I used the Oxo Good Grips herb mincer for some of my coriander. It has three blades to chop herbs quickly and finely without very much effort at all.
- Add the turkey to a hot pan and seal before adding the chopped mixture.
- Fry for two minutes before adding the coconut milk and simmering for ten to fifteen minutes until the turkey is cooked through.
- Meanwhile, cook rice and heat naan bread to serve.
- Five minutes before you are ready to serve add green beans or similar vegetables and cook through
This Thai turkey curry recipe is simple, quick and easy to make. It’s perfect for any midweek meal in a hurry, or even a treat at the weekend instead of a takeaway. People often shy away from using fresh ingredients in a recipe if they’re in a hurry, but it really doesn’t take very long to prepare. What’s your favourite way of using up leftover turkey after the festive season?
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