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What do you do with your left over turkey? Stock up on these ingredients over Christmas and enjoy a Thai curry with the family!

Turkey and Sweet Potato Thai Curry

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people

Ingredients
  

Curry Paste

  • 1 1/2 tsp black peppercorns
  • 1/2 nutmeg grated
  • 25 g nuts we used cashew nuts
  • 1/2 onion
  • 1 inch ginger chopped
  • 1 lemongrass stalk
  • 4 garlic cloves
  • 2 red chillies add more if you want your curry to be hotter
  • 1 tsp ground turmeric
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp vegetable oil you can also use sesame or coconut
  • 1/2 lime

Curry

  • 600 g turkey you can use left overs
  • 3 small sweet potato normal potatoes are fine
  • 250 ml light coconut milk
  • 1 lemongrass stalk bruised
  • 1/2 lime juice
  • 150 ml chicken stock

Instructions
 

  • Make the paste by putting all the ingredients in a food processor and whizz it up until smooth.
  • Cover the turkey in the paste and using a little oil fry until the turkey is cooked. Note if you are using leftovers do not add the turkey at this stage, add it right at the end.
  • Add the lemongrass and lime.
  • Add the chicken stock on a medium heat and give your curry a good stir.
  • Add the coconut milk and bring to the boil. Turn the heat down and simmer for 20-30 minutes. If you are using leftover turkey add it 10 minutes before the end.
  • While your curry is simmering away peel your sweet potato and cut up into cubes. Boil for 5-7 minutes until soft. Add them in a few minutes before your curry is done.
  • Serve your curry with Jasmine rice and prawn crackers. Enjoy!