Leftover Turkey Thai Red Curry | Easy Thai Food Recipes
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Leftover Turkey Thai Red Curry

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Leftover Turkey Thai Red Curry


Ingredients for curry:

250 grams               Cooked turkey meat -chunky cut

70grams                   Boiled potatoes.

250gram                  Thai coconut milk

20                              Basil leaf

1tbs                            Coconut oil

1tsp                            Tomatoes puree

1tsp                            Sugar

1tsp                            Fish sauce

1tsp                            Oyster sauce

1/2tsp                        Lemon juice

Ingredients for curry paste:

½                                Red Chilli

2 clove                        Garlic-peeled

½                                Big white onion-chunky chopped

1tsp                             Lemon grass puree

1tsp                             Ginger puree

1tsp                             Shrimp paste

1/4tsp                         Ground cumin


-Blend the red chilli, garlic, onion, lemon grass puree, ginger puree, shrimp paste and ground cumin until they form the paste. (I used a handheld electric blender).

-Put the coconut oil and the curry paste and gently fry for 2-3 minutes.

-Add the cooked turkey, potatoes and 50 ml of coconut milk into the same pan. Then gently mixed the ingredients together.

– Add the fish sauce, oyster sauce, sugar and the rest of coconut milk into the same pan. Bring it to boil then turn the heat down quickly and simmer for 15 minutes.

-Put the tomato puree and basil leaves. Gently stir then transfer the curry into the

serving bowl.

– Serve this creamy and velvety leftover turkey Thai red curry with the aromatic Thai jasmine rice.



-This curry is so versatile. The recipe works with other type of meat i.e. duck, pork or beef. Enjoy!

-Make the curry paste in advance and freeze them for even the easier leftover turkey Thai red curry.

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