Thai Style Red Turkey Curry
Do you despair knowing what to do with leftover turkey? Bored with sandwiches, salads etc., to use up everything that is inevitably there? We all have a tendency to get huge turkeys and end up eating it for days!
Turkey is one of the healthiest meats to eat. High in protein and low in saturated fat and carbohydrates but plenty of vitamins and essential nutrients, turkey should be heralded for, not only its versatility but also, its nutritious content. Turkey contains the whole spectrum of B vitamins (please do avoid the skin, and go easy on the leg meat which contains more fat), and is believed to help reduce bad cholesterol levels.
This delicious Thai-inspired curry is a great winter warmer and full of goodness. Use ‘light’ coconut milk and feel free to add as many other vegetables such as peppers and bamboo shoots, as you want.
Preparation Time: 10 minutes
Cook Time: 15 minutes
o 500g cooked leftover turkey
o 2tbsp olive oil
o 1½tbsp Thai Red Curry Paste
o 400ml can of ‘light’ coconut milk
o 1tsp Thai fish sauce or ‘Nom Pla’
o 1 large onion, roughly chopped
o 1 large sweet potato, cut into small chunks
o 60g green beans, cut into quarters
o Small bunch of coriander, roughly chopped
o 3 or 4 spring onions, diced for garnish
Add the oil to a large frying pan, gently sweat the onions, sweet potato and green beans until softened. Add the Thai red curry paste, stirring to coat all the vegetables.
Add in the turkey and continue to stir over a low to medium heat, until the turkey is coated in the curry paste.
Add the coconut milk and leave the mixture to simmer for 5 minutes – do not allow to boil.
A few minutes before end of cooking time, stir in the chopped coriander.
When serving, sprinkle over the chopped spring onions for extra flavour.
Serve with small pieces of grilled flat bread, rather than rice for a healthier option. If you want rice, use brown as opposed to white. On the side, have a delicious and cooling cucumber raita (yoghurt and diced cucumber mixed).