Turkey Thai Curry
A perfect way to use some of your leftovers from a Turkey roast or if you want to indulge swap out the leftovers for breast fillets.
- 1 tsp olive oil
- 1 red capsicum, deseeded and chopped
- 1 yellow capsicum, deseeded and chopped
- 2 cloves garlic, peeled and minced
- 1 tsp minced ginger
- 1 tsp lemongrass paste (optional)
- 2 cups leftover sliced turkey
- 2 Tbsp red thai curry paste (or replace with Indian tikka paste if you don’t want a hot curry)
- 14oz can coconut milk (full fat)
- ¼ cup turkey or chicken stock (water with half a stock cube is fine)
- 1 tsp brown sugar
- 1 tsp fish sauce
- Juice of 1 lime
- Small bunch fresh Coriander, roughly torn
- To serve
- Boiled rice
- Lime wedges
- Heat the oil in a large skillet and add in the chopped red and yellow capsicum. Cook on a medium heat for two minutes, then add in the garlic, ginger, lemongrass paste and cooked turkey. Stir gently for one minute, then add in the curry paste. Stir to coat the turkey and allow to heat through for one minute.
- Add the coconut milk and stock and bring to a gentle bubble (but don’t let it boil). Let it simmer gently for 10 minutes, then stir through the brown sugar, fish sauce and lime juice. Taste and add more lime juice if required, then turn off the heat and sprinkle over the chopped cilantro. Serve immediately with boiled rice, lime wedges and extra coriander.