Thai-style Turkey Leftovers Curry

Thai-style Turkey Leftovers Curry is a traditional Fusion recipe (based on a Thai original) for a curry of turkey leftovers after Chrismas or Thanksgiving in a red curry base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Thai-style Turkey Leftovers Curry.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Fusion Recipes Fusion Recipes

I almost always make a curry from leftover turkey. Typically, it’s a British-style Chinese restaurant gravy-based curry. This year, I had a jar of Thai red curry in the store cupboard, along with coconut milk and water chestnuts. The local Spar had sugar snap peas and there’s a lime tree in the garden for leaves… the rest was putting the recipe together.

Ingredients:

600g (1 1/3 lbs) leftover turkey meat, cut into long strips
4 tbsp Thai red curry paste
3 tbsp sunflower oil
2 onions, sliced
4cm (1½in) knob of fresh root ginger, peeled and finely grated
1 tbsp plain flour
2 x 400g (16oz) tins full-fat coconut milk
1 tbsp Thai fish sauce
1 tbsp light muscovado sugar
1 lemon grass stalk, outer skin removed and bashed
4 Kaffir lime leaves (keep whole)
250g (9oz) mangetout (sugar snap peas), cut in half lengthways
½ lime, zest and juice
1 x 225g (8oz) tin water chestnuts, drained, halved and quartered if large
Sea salt and freshly-ground black pepper

Method:

Add the oil to the pan and fry the onions for 3 minutes. Cover with a lid, lower the heat and cook for another 10 minutes to soften.

Increase the heat and add the ginger with the Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding a little at a time. Stir the mixture and bring to the boil. Add the lemon grass and lime leaves and season with salt and freshly ground black pepper. Place the turkey meat in the pan, bring back up to a boil and then reduce the heat and simmer, cover and cook for about 5 minutes, or until piping hot.

Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes, drain and refresh in cold water.

Remove the lemon grass and lime leaves from the curry and discard. Add the lime zest and juice, water chestnuts and sugar snap peas. Bring to a boil, then take from the heat and serve with rice.