Leftover turkey Thai green curry
An easy and delicious way to use up all the Christmas leftovers that is not a sandwich.
Servings 4
Ingredients
- Medium bunch coriander about 30g
- 6 hot green chillies
- 5 cm piece of chopped ginger or galangal
- 1 lemongrass stalk roughly chopped
- 3 peeled garlic cloves
- Zest and juice of a lime
- 2 peeled and roughly chopped shallots
- 3 kaffir lime leaves
Instructions
- Strip the leaves from a medium bunch of coriander and roughly chop the stalks, reserving the leaves.
- Put the stalks, green chillies (deseeded if you prefer less heat), ginger or galangal, lemongrass, garlic cloves, half of the lime zest and juice, shallots, and kaffir lime leaves into a blender and blitz until the mixture is half blended.
- Add the other half of the lime zest and juice and re-blend until smooth.
- This curry paste can be made ahead of Christmas, frozen then either defrosted or cooked straight from frozen on the day of use.
- Cut your leftover turkey into bite size pieces. To cook the turkey, use a few tablespoons of the curry paste to the leftover turkey.
- Add a little oil to a pan and fry the marinaded turkey for a few minutes. You will start to smell the aromatics from the paste. You can let it sit on the hot pan, not stirring, for 2 minutes. The turkey will get caramelised (brown) whcih will add more flavour.
- Then add the coconut milk and bring to boil. Then turn down to a simmer for about 5 minutes.
- Add any leftover or fresh veg into the same pot and put the lid on for the vegetables to warm up or cook. Stir to mix.
- Your meal is ready. Serve this curry with some steamed jasmine rice.
Notes
An even easier cheat is to buy some ready made Thai green curry paste and use that instead. I always keep a tub of this in the fridge as it is so versatile. I use it to make leftover curries and if I add some stock to it, I can use it as a curry soup base to eat with rice noodles. My favourite leftover quick lunch and no food waste.