Leftover turkey Thai green curry

An easy and delicious way to use up all the Christmas leftovers that is not a
sandwich.

Servings: 4

Author:

Prep Time
20 minutes

Cook Time
30 minutes

Main Course

Thai

leftovers easy lunch no food waste

🧂 Ingredients

1 Strip the leaves from a medium bunch of coriander and roughly chop the stalks,
reserving the leaves.
2 Put the stalks, green chillies (deseeded if you prefer less heat), ginger or
galangal, lemongrass, garlic cloves, half of the lime zest and juice, shallots,
and kaffir lime leaves into a blender and blitz until the mixture is half
blended.
3 Add the other half of the lime zest and juice and re-blend until smooth.
4 This curry paste can be made ahead of Christmas, frozen then either defrosted or
cooked straight from frozen on the day of use.
5 Cut your leftover turkey into bite size pieces. To cook the turkey, use a few
tablespoons of the curry paste to the leftover turkey.
6 Add a little oil to a pan and fry the marinaded turkey for a few minutes. You
will start to smell the aromatics from the paste. You can let it sit on the hot
pan, not stirring, for 2 minutes. The turkey will get caramelised (brown) whcih
will add more flavour.
7 Then add the coconut milk and bring to boil. Then turn down to a simmer for
about 5 minutes.
8 Add any leftover or fresh veg into the same pot and put the lid on for the
vegetables to warm up or cook. Stir to mix.
9 Your meal is ready. Serve this curry with some steamed jasmine rice.