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