Leftover Turkey Thai Green Curry
'Looking for what to do with Leftover Turkey? Look no further than Turkey Thai Green Curry. Made by a Thai chef, simplified for leftovers'
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- Leftover Turkey, cut to bite sized pieces - approx 2 cups/10.6oz (300g)
- 1/2 Aubergine (eggplant), cut to bite sized pieces
- 1 cup (250ml) Coconut Cream
- 1 cup (250ml) Chicken Stock
- 3 tbsp Thai Green Curry Paste
- 1 tsp Sugar
- 1 Bunch of Thai Basil, leaves only
- 4 Kaffir Lime Leaves, torn
- 1 Red Chilli, sliced (deseeded for less heat)
- 1 tbsp Olive Oil
- Salt, to taste
Heat up your Oil over medium heat in a suitable sized pot until bubbling. Add your 3 tbsp of Green Curry Paste and gently stir. This is an important step to allow the paste to release it's flavours. (2-3 mins)
Pour in half of your Coconut Cream, stir to fully mix, then add your Turkey, Chicken Stock and second half of Coconut Cream. Stir again to blend then allow to simmer. (5 mins)
Pour in your Aubergine (eggplant), Sugar, Salt, Thai Basil, Lime Leaves, Salt and Chilli and allow to simmer until the Aubergine is fork tender and the sauce has thickened, stirring occasionally. (8-10 mins).
a) If you are cooking the meat from raw: Use the same amount specified in the recipe to feed 4. Cook the paste in your oil, add about 1/4 of your coconut cream until bubbling and that's what you'll cook your meat in. Once white throughout, continue with the following steps.
b) A reputable, trusted green curry paste is preferable. However, if your green curry paste is lacking flavour then consider adding one of all of the following: 1 clove of garlic, 1 shallot, 1 tbsp coriander (cilantro) and 1 green chilli.
c) After slicing your Aubergine, place in water to prevent browning.
d) To serve, remove the Kaffir Lime Leaves at the very end. That or kindly warn your guests not to eat them whole :)