Sticking with todays theme of things to do with leftover Turkey, here is a curry with thai influences from ” Gizzi’s Seasons Eating’s” by Gizzi Erskine.
Ingredients
- 3 tbsps vegetable oil
- 2 onions peeled and finely chopped
- 3-4 plump garlic cloves peeled and chopped
- 3 cm piece fresh root ginger peeled and finely grated
- 1 tbsp ground cumin
- 1/2 tbsp ground coriander
- 1/2 tsp Chilli powder
- 1/2 tsp garam masala
- a pinch ground cloves
- 1 cinnamon stick
- 1/2 tsp ground turmeric
- 1 bay leaf
- 1/2 tbsp plain flour if using stock
- 400 ml fresh chicken stock or leftover Turkey gravy
- 600 g cooked turkey chopped or shredded in bite sized pieces
- 1 tsp brown or palm sugar
- 1 tbsp fish sauce
- 100 ml coconut cream plus more to serve
- 6 shallots peeled and thinly sliced
- fresh coriander leaves to serve
- cooked basmati rice to serve
Servings:
Instructions
- Heat 2 tbsps oil in a large pan and gently fry the onions for 15 minutes until they have softened and are tinged golden.
- Add the garlic and ginger and cook for an minute then stir in the spices , bay leaf and flour ( if using) . Cook for 30 seconds then add the stock or turkey gravy, together with the turkey.
- Once the curry starts to bubble, reduce to a slow simmer and add the sugar, fish sauce and coconut cream. Cook for 20 minutes until the flavours have come together and the curry has a nice rich colour.
- Meanwhile, heat the remaining vegetable oil in a small frying pan and fry the shallots slowly over a low heat until crisp. Drain on kitchen paper.
- Check the seasoning of the curry then serve with the rice. Top each portion with the crispy shallots, more coconut cream and plenty of freshly chopped coriander.
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