October 12, 2020
I've updated this Christmas leftovers curry to a lovely creamy version that will happily work with the meat you have left over or indeed the vegetables if you want a vegetarian version.
Essentially you are making the sauce first and then gently re-heating your leftover meat within it. This is very easy, super tasty and a great way to use up excess portions. Not everyone can deal with turkey sandwiches through to new year!
Leftover Turkey & Coconut Cream Curry
Ingredients - Serves 4
1x 400ml can of coconut milk, left undisturbed for at least 24 hours to allow the cream to rise to the top
500g leftover turkey
1 teaspoon salt, or to taste
1x tablespoon curry powder
4 tablespoons olive or peanut oil
1x medium onion, peeled & very finely diced
2 – 3 fresh green chillies, finely chopped
1 tablespoon lime juice
Carefully open the can of coconut milk trying not to disturb it too much and spoon the thick cream at the top into a bowl. Leave the thin, watery coconut milk in the can.
In a large frying pan or casserole dish, heat the oil over a medium heat. When hot add the chopped onion and fry until they go translucent and the edges just start to brown. Take the pan off the heat and add the curry powder. Stir a few times to combine well with the onions.
Put the pan back on the hob with the heat turned to low. Add the green chillies and stir through. Add the turkey meat and warm through gently for a couple of minutes. Add the thin coconut water, approximately 175ml, bring to a gentle simmer for 10 minutes.
Finally add the thick coconut cream and stir to mix. Bring to a gentle simmer and leave uncovered for a minute, stir once or twice. Turn the heat off and season with the salt and lime juice. Stir once more and then serve with rice (Jasmine rice works well with this dish but basmati is fine).
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