Name: Leftover Turkey Curry
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 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); 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; 1/4 cup fish sauce; 1/4 cup soy sauce; 2 tbsp sugar; 1 bunch cilantro (roughly chopped)

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.