Thai Turkey Curry

Hosting with the Mosting

Spice up your leftovers and revamp the retro turkey curry!

Serves: 6

Prep time: 30 mins

Ingredients

• 1 tbsp vegetable oil

• 1 onion - diced

• 2cm fresh ginger, peeled and chopped

• 1 yellow pepper - diced

• 100g courgette - diced

• 100g mange tout or green beans

• 3 tbsp Thai green curry paste

• 400ml coconut milk

• 200ml water

• 1 lime

• large handful of fresh coriander, chopped

• 450g cooked turkey meat, cut into short strips

• serve with rice - Thai fragrant rice would work well

Preparation

1. Heat the onion gently in the oil - don’t let it brown. Add the ginger and yellow pepper and cook at a medium heat for 3 minutes. Stir in the courgette and mange tout and cook for another 3 minutes.

2. Spoon the Thai paste into the pan along with 200ml of water and bring to the boil. Then add the leftover turkey and cook at a high heat until the turkey is piping hot – about 8 minutes.

3. Then add the coconut milk and simmer for a further 4 minutes.

4. Cook your rice according to the on-pack instructions.

Assembly

1. Over a low heat, pour the vegetables into the turkey and coconut sauce, squeeze in half a lime. Throw in the coriander. Stir and serve with rice.