TURKEY THAI GREEN CURRY
A good Thai Green Curry is a real thing of beauty. A symphony of sweet, sour, salty and spicy flavours, it’s easy to understand its widespread popularity. The key to a true incarnation of this dish is in the paste. The supermarkets are stacked with sickly sweet, insipid iterations, which is why you really MUST make you own.
Though making your own curry paste may seem a bit involved it really only requires a decent blender and the will to seek out the ingredients – the resulting depth of flavour is simply incomparable.
The second thing that’s wonderful about Thai Green Curry is that it’s fast. Once you have the paste made it really is only a matter of minutes before it’s ready to serve.
Which brings me onto the third great thing about this dish. It’s absolute dynamite with leftovers. Especially poultry. If you’re looking for a way to use up the leftovers from a big family roast chicken or turkey from Christmas or Thanksgiving, this is the recipe that will breath new life into your leftovers. Trust us, it will become a mainstay.
1 Shallot, roughly chopped
½ Green Pepper
4 Garlic Cloves
1 thumb of Ginger
1 Lemon Grass, bruised and roughly chopped
3 Spring Onions, roughly chopped
2 Green Chillies, seeds removed
3–6 Thai Chillies, depending on spice preference
Zest of 1 Lime
5g Kaffir Lime Leaves
1tsp. Shrimp Paste
Small Bunch of Thai Basil
Large Bunch of Coriander, approx. 40g
Generous Pinch of Pepper
300g Cooked Turkey, 50/50 dark & light meat
200g Baby Aubergines, 1cm slices
1 and ½ Green Peppers, cut into thin strips
100g Mange Tout
1x 225g Tin Bamboo Shoots, drained
800ml Coconut Milk
Juice of 1 Lime
Pinch of Salt and Pepper
THE CURRY PASTE
1. To make the curry paste, add all the ingredients into a blender and blitz until entirely smooth. You may need to add a splash of water as necessary.
TIP- For the Green Pepper, you can use the trimmings from the peppers you will use in the curry.
THE THAI GREEN CURRY
1. Place a large pan over a medium-high heat with a spoonful of coconut oil. Add the sliced aubergine and cook for 6-8 minutes until the aubergines are cooked through. Remove from the pan and set aside.
2. Increase the heat to high and add the coconut milk to the pan. Bring the coconut milk to a boil and then reduce to a simmer. Add the curry paste to the pan and mix together. Simmer for a few minutes until starting to reduce and the colour is starting to turn a deeper shade of green.
3. Break the turkey up into small chunks and add to the pan along with the aubergine, bamboo shoots and fish sauce. Simmer for a further 2 minutes.
4. Add the mange tout and the green pepper slices. Simmer for a further 3 minutes.
5. Season to taste and garnish with Thai basil, and coriander. Serve immediately with rice, some red chillies and crispy onions.