The ultimate turkey leftovers recipe
We all know well the conundrum that pops up after Christmas: so much food left over! Those nebulous days between Christmas and New Year are so often spent munching frantically on turkey sandwiches. If you’re looking for something a little more adventurous this year, this delicious Thai green curry from Rosa’s Thai is the ultimate turkey leftovers recipe – no more plain turkey sandwiches for you!
Serves 4
Ingredients:
- 500g leftover turkey, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 3 tbsp green curry paste
- 400ml coconut milk
- 1 tbsp palm sugar
- 2 tbsp fish sauce
- 3 lime leaves, torn
- 100g pea aubergines (available online or from Thai supermarkets)
- 100g Thai aubergines, cut into quarters (or purple aubergines, cut into chunks)
- 150g cooked bamboo shoots, cut into bite-size pieces
- A pinch of sea salt
- A handful of basil leaves
To serve: steamed rice
To garnish: 2 red spur chillies (diagonally slice) and some sprigs of basil
Method:
- Heat the oil in a saucepan over a high heat and add the curry paste. Stir-fry for 10 seconds until fragrant.
- Reduce the heat to medium and add half the coconut milk. Cook for about 2 minutes until the oil splits and rises to the surface.
- Add the remaining coconut milk, the palm sugar and fish sauce, and season with a pinch of salt. Stir in the lime leaves, pea aubergines, Thai aubergines, leftover turkey and the bamboo shoots. Cook over a medium heat for 5-7 minutes. Stir in the basil leaves.
- Ladle into serving bowls, garnish each one with some sliced chilli and a sprig of basil. Serve with steamed rice.
