Turkey Red Curry
If you enjoy turkey but are getting a bit "over" leftovers (as one does at this time of year), this is the recipe for you!
Using leftover roasted turkey (though you could use chicken or maybe even pork instead), roasted vegetables and crystallised ginger (in my family, a staple on the snack platter), this turkey red curry brings a bit of variety and lightness (okay, not necessarily low fat), to you post party palate.
Easy, From Scratch, Thai Red Curry Turkey
Now, I should say, for all you red curry puritans out there, this is not perhaps the most authentic of Thai curry pastes, but rather a simplified version, which works for us.
Compared to our local Thai restaurant, I would call this somewhere between a mild and medium heat curry - feel free to amp it with more chilli.
Enjoy!
Combine the paste ingredients in a small food processor. Process into a paste.
Heat a medium saucepan over medium heat, add oil and curry paste, and fry, stirring constantly, until fragrant and the water (from the onions) has cooked out.
Quickly add the coconut cream and water. Bring to the boil.
Reduce temperature to simmer. Add in the lemongrass, mushrooms, and turkey. Allow to simmer for about 30 mins to infuse and reduce.
Add pumpkin/sweet potato. Cook for a further 5 mins to reheat.
Add the fish sauce, and taste and balance the sauce - does it need more fish sauce, some sugar, lime or chilli?
Add the green beans, gently serve through and serve - we want green beans not grey overcooked ones!
Serve turkey red curry on a bed of jasmin rice, garnished with lime and coriander.
Ingredients
Directions
Combine the paste ingredients in a small food processor. Process into a paste.
Heat a medium saucepan over medium heat, add oil and curry paste, and fry, stirring constantly, until fragrant and the water (from the onions) has cooked out.
Quickly add the coconut cream and water. Bring to the boil.
Reduce temperature to simmer. Add in the lemongrass, mushrooms, and turkey. Allow to simmer for about 30 mins to infuse and reduce.
Add pumpkin/sweet potato. Cook for a further 5 mins to reheat.
Add the fish sauce, and taste and balance the sauce - does it need more fish sauce, some sugar, lime or chilli?
Add the green beans, gently serve through and serve - we want green beans not grey overcooked ones!
Serve turkey red curry on a bed of jasmin rice, garnished with lime and coriander.
