Ah we all love a good roast turkey on Christmas (or at least 76% of us do according to British Turkey), but inevitably we all buy a big one and have that age old dilemma of what to do with the leftovers. There are lots of things you can do from turkey sandwiches, to turkey pie, to turkey salad, but if you want a super easy recipe that is totally different from the Christmas roast meal, why not try my Leftover Turkey Thai Green Curry?
This Thai Turkey Curry is super simple to make, involves only 7 ingredients (plus your leftover turkey) and can be ready in 10 minutes if you get your skates on…meaning you have more time to listen to Uncle Brian’s jokes and play monopoly with your Auntie Dot (hmm…perhaps I should also include a recipe that takes a really, really, loooong time…)
In this recipe I’ve used a pre-prepared Thai curry paste, made by Blue Dragon. It’s not the sort of thing I would normally use – I normally scratch cook almost everything, including Thai green curry, but I wanted try a pre-prepared sauce to see how it compared and I have to say I was pleasantly surprised. No, it doesn’t taste quite as fresh as if you made it yourself, but it does taste good and if you add a bit of fresh coriander into the mix it tastes even better. If you have some to hand, you could also add a squeeze of fresh lime juice to pep it up.
If you don’t have any leftover turkey (???!!!) this curry also works well with leftover cooked chicken and you could easily substitute with prawns or salmon or just leave the chicken out altogether – this makes a great vegetable curry too.
This curry is fairly mild, if you like a hotter curry either add some more curry paste or add in a few slices of fresh green chilli. Or if you don’t have any green chillies, half a teaspoon of dried chilli flakes would work well too.
I have served this curry with rice, but it goes equally well with noodles. Serve with an extra sprinkling of coriander, some lime quarters if you have any, and a glass of Riesling or Sauvignon Blanc.
- 300g rice
- 1 tablespoon sunflower, vegetable or wok oil
- 1 yellow pepper, cut into thin strips
- 100g baby sweetcorn – I like them whole but you could cut them into chunks if you prefer
- 200g leftover cooked turkey, cut into bite sized pieces (or cooked chicken/salmon/prawns)
- 6 tablespoons Thai green curry paste
- 400ml tin coconut milk
- 100g mangetouts (or sugar snap peas, or trimmed green beans)
- 2 tablespoons coriander leaves, chopped
- 1 lime and extra coriander for garnish (optional)
- Cook the rice according to packet instructions / your own preferences.
- Put a tablespoon of oil in a wok or large frying pan. Add the baby sweetcorn, yellow pepper, leftover turkey and curry paste and fry over a medium heat for 3 minutes, stirring occasionally.
- Add the coconut milk and bring to the boil, simmer on a gentle heat for a further 3 minutes until the turkey is piping hot and the vegetables are cooked through. Add the mangetouts and fresh coriander and cook for 1 more minute.
- Serve sprinkled with a little extra coriander and with the rice and some lime wedges.
I am linking this up to Recipe of the Week, Cook Blog Share and Tasty Tuesdays.