Here is the 3rd recipe!
On the tenth day of Christmas Diana Cheal gave to us:
Thai green turkey curry
Enjoy:
Turkey leftovers– what do to with them?! Lots of people have turkey sandwiches with cranberry sauce, which are always a winner. Some people have turkey with pasta in a creamy sauce. What better way, though, to get rid of a Christmas Day hangover, than with the spiciness of a Thai green turkey curry? Again, this can be made as spicy as is wanted and required. It’s best served with rice – brown to be healthy!
Leftover turkey– take off all of the leftovers. If there is not enough, then use a couple more chicken breasts or turkey breasts.
Thai green curry paste (this depends on how lazy you are – either buy one, or the ingredients to make one are below):
4-6 medium green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
5cm/2in piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
small bunch of fresh coriander, stalks and roots attached if possible
2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
1 lime, grated zest and juice
8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)
2.5cm/1in piece galangal, peeled and chopped (if available)
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
2 tsp Thai fish sauce or light soy sauce
3 tbsp olive oil
For the rest of the curry:
Coconut oil
Coconut milk
Ginger, finely diced
Chillies – red or green – finely diced. If you want it spicy, then keep the seeds in, if not then take them out.
A few sticks of lemongrass
Thai basil
Kaffir lime leaves
Babycorn
Green beans (or any other green vegetables that you would like to add in)
Coriander – this really adds flavour at the end, but lots of people don’t like it so again it’s optional.
Green curry paste:
- Place all of the ingredients in a food processor and blitz to a paste.
- Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.
Turkey curry:
- Head the coconut oil in a large heavy based saucepan. When it’s hot, add the diced ginger and chillies and cook off. Then add a couple of tablespoons of paste (again this is to taste. Remember the paste is very spicy, so if you are not a fan of spice, then scale it back).
- Add the cooked turkey and coat it in the paste.
- Once coated, then add the coconut milk to the pan. It depends on quantities but I normally do two tins for every 4-6 people.
- Let the curry simmer for an hour to infuse the flavour. About ten minutes before serving, then add the vegetables so that they are cooked but not over cooked. Right before serving, add the coriander if you are adding it.
- Serve with rice.
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