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leftover turkey curry

Leftover Turkey Curry

Ready in 1 hr

Prep: 30 mins

Cook: 30 mins

:

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Servings

Servings 5

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Ingredients  

For the paste

  • 4 guajillo chillies de-seeded soaked in hot water until soft andthen drained
  • 4 shallots peeled and roughly chopped
  • 4 stalks lemon grass peeled, cut down so only thewhite stocks remain, and finely sliced
  • 1 head garlic peeled
  • 2″ ginger peeled

For the curry

  • 4 tbsp oil
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp curry powder
  • 2 cardamom pods smashed
  • 800 g leftover roast turkey cut into bite size pieces
  • 1.3L coconut milk
  • ¼ cup fish sauce
  • ¼ cup soy sauce
  • 2 tbsp sugar
  • 1 bunch cilantro roughly chopped

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Instructions

  • Make the paste by putting all paste ingredients into a blender or food processor and blending until smooth. You may need to add a little oil to help it puree
  • In a pot, heat up the oil over medium heat and add your paste. Fry until rawness has been cooked out of the onions and garlic. Add all your spices and cook for 30 seconds.
  • Add all remaining ingredients except for the cilantro. Simmer gently for 15-20 minutes. Taste and adjust seasoning to your liking. Serve with steamed rice and cilantro sprinkled all over the top.

Nutrition Per Serving

Calories: 700kcalCarbohydrates: 28gProtein: 48gFat: 43gSodium: 2000mg

Credit:

Haan Palcu-Chang

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