LEFTOVER TURKEY THAI RED CURRY
Leftover Turkey Thai Red Curry
Serve: 2
Ingredients for curry:
250 grams Cooked turkey meat – chunkily cut
70 grams Boiled potatoes
250 gram Thai coconut milk
20 Basil leaves
1 tbs Coconut oil
1 tsp Tomato puree
1 tsp Sugar
1 tsp Fish sauce
1 tsp Oyster sauce
1/2 tsp Lemon juice
Ingredients for curry paste:
½ Red chilli
2 clove Garlic – peeled
½ Big white onion – chunkily chopped
1 tsp Lemon grass puree
1 tsp Ginger puree
1 tsp Shrimp paste
1/4 tsp Ground cumin
Method
-Blend the red chilli, garlic, onion, lemon grass puree, ginger puree, shrimp paste and ground cumin until they form a paste (I used a handheld electric blender).
-Put the coconut oil and the curry paste in a pan and gently fry for 2-3 minutes.
-Add the cooked turkey, potatoes and 50ml of coconut milk into the same pan. Then gently mix the ingredients together.
– Add the fish sauce, oyster sauce, lemon juice, sugar and the rest of coconut milk into the same pan. Bring it to a boil then turn the heat down quickly and simmer for 15 minutes.
-Put in the tomato puree and basil leaves. Gently stir then transfer the curry into a serving bowl.
– Serve this creamy and velvety leftover turkey Thai red curry with aromatic Thai Jasmine rice.
Tips:
-This curry is so versatile. The recipe works with other types of meat i.e. duck, pork or beef. Enjoy!
-Make the curry paste in advance and freeze for even easier leftover turkey Thai red curry.
