We really meant to post this recipe before now, but we’re sure some of you still have a bit of turkey lurking in the freezer. Such a revitalising boost to the tastebuds after all the Christmas feasts. If the turkey is all done then try this the next time you have leftover roast chicken. Tone down the curry paste if you’re not so mad on the heat. The recipe comes from our obligatory Christmas cookbook which this year was ‘Food from Plenty’, by Diana Henry, and we highly recommend it!
Chiang Mai turkey noodles – serves 4
- groundnut or other flavourless oil
- 1 onion or 6 shallots, sliced
- 4 garlic cloves, sliced
- 1 tsp ground turmeric
- 2 tbsp red Thai curry paste
- 400ml tin coconut milk
- 200ml chicken stock (from a cube or stock pot is fine)
- 350g leftover cooked turkey or chicken, in chunks
- ½ tsp soft light brown sugar
- 2 tsp fish sauce
- juice of ½ lime
- 400g egg noodles
- 2 scallions, chopped fine on the diagonal
- 1 red chilli, deseeded and shredded
- 2 tbsp chopped coriander
- lime wedges
Put a tbsp of the oil into a saucepan and sauté the onions until golden. Add the garlic and cook for another couple of minutes, then add the turmeric and curry paste. Stir for about a minute or until the spices are fragrant. Add the coconut milk and stock and bring to a simmer. Cook for 15 minutes.
Add the turkey and heat thoroughly.
Season with the sugar and fish sauce to taste (you may need to adjust the amount of lime/sugar).
Cook the noodles according to the pack. Divide between 4 bowls and spoon over the turkey and garnish with scallions, chilli and coriander. Serve lime wedges on the side.
(Original recipe from Food from Plenty by Diana Henry, Mitchel Beazley, 2010.)