Anyone who has followed us for a while will know that we’re very partial to the turkey leftovers. Here’s the concoction we came up with for last year’s bird and it wasn’t bad at all. Similar to the more common Thai duck curry, turkey is gamey enough to stand up to a bit of heat.
Thai Red Turkey Curry – Serves 4 generously
- 1 tbsp vegetable oil
- 3-4 tbsp Thai red curry paste
- 400ml tin coconut milk
- 1 red pepper, deseeded and chopped into chunks
- 250g mushrooms, halved or quartered if large
- 180g sugar snap peas
- 20g pack basil, leaves picked
- 1 tsp brown sugar
- juice of 2 limes
- 3 tbsp soy sauce
- 300g leftover turkey (or chicken) – a bit more or less won’t make any difference
- 1 red chilli, sliced into rounds
- jasmine rice, to serve
Heat the oil in a large pan. Add the curry paste and fry for a couple of minutes. Stir in the coconut milk with 100ml water and the red pepper and cook for 10 mins until almost tender.
Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the turkey and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.