Thai Red Turkey Curry
Servings: 4
Ingredients
- 200 g (7 oz) green beans freshly cooked
- 400 ml (13½ floz) coconut milk
- 2 tsp coconut oil
- 2 tsp palm or brown sugar
- 600 g leftover turkey
For garnish:
- handful basil chopped
- handful fresh chilli finely sliced
- handful coriander chopped
For Thai red curry paste:
- 2 tbsp tomato puree
- 2 tsp dried coriander
- 2 tsp dried cumin
- 2 tsp fish sauce
- 8-10 long red chillies
- 6 fresh kaffir lime leaves
- 4 large garlic cloves
- 3 lemongrass stalks outer skin removed
- 2 limes peeled
- 1 large piece of fresh ginger about 8cm long, skin removed
- 1 red pepper deseeded
- 1 large banana
- handful fresh coriander
- handful fresh basil
Instructions
- Make the paste by blending all the paste ingredients together in either a liquidiser or hand-blender.
- Place the coconut oil into a large pan or wok on a medium heat.
- Add the paste to the hot pan and cook for 10-15 minutes until it takes on a deep red colour.
- Stir in all the coconut milk to the paste until mixed fully.
- Reduce the heat to a low simmer and then add the turkey to the mixture.
- Then add the green beans and heat through.
- Serve with boiled rice and garnish with basil, coriander and fresh chilli.