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Thai turkey curry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a delicious Thai curry using Christmas leftovers for a quick and easy meal.
Ingredients:
  • 27.60 gm vegetable oil
  • 1 onion, thinly sliced
  • 1 small red capsicum, cored, cut into thin strips
  • 1 small yellow capsicum, cored, cut into thin strips
  • 1 sweet potato, peeled, thinly sliced
  • 112.00 gm Thai green curry paste
  • 750.00 ml leftover cooked turkey, shredded
  • 20.00 gm bought basil pesto
  • 800ml coconut milk
  • 4 makrut lime leaves
  • 20ml (1 tbsp) fish sauce
  • 125g snow peas, thinly sliced on the diagonal
  • Cooked jasmine rice, to serve
Instructions:
  • In a large frying pan over medium heat, heat the oil until shimmering. Add onion, red capsicum, yellow capsicum, and sweet potato. Cook over low-medium heat for 5-6 minutes, stirring occasionally until softened. Stir in curry paste and cook for another minute. Add turkey, pesto, coconut milk, and makrut lime leaves. Simmer for three minutes, stirring occasionally.
  • Stir in the fish sauce, snow peas, and coriander right before serving alongside fragrant jasmine rice.

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