Leftover Turkey Red Curry

[mific]

For the Holiday Food prompt.   I'll do a couple of leftovers recipes.   



Information:
Serves 4. Prep 5 min, cook 15 min.

 

Ingredients:

1 tbsp veg cooking oil

1 large onion, coarsely chopped

1 green pepper, deseeded and chopped

2 tbsp GF red curry paste (see below)

2 garlic cloves, crushed (1 generous tsp crushed garlic)

400g can chopped tomatoes

300g leftover turkey, diced

300g leftover cooked potato (either boiled or roast), diced

2 tbsp mango chutney (check that it's GF)

small bunch of coriander, roughly chopped

rice or GF roti, to serve

 

Thai Red Curry Paste: (all can be combined in a food processor or blender. If it's too dry, add a little veggie oil)

10 dried red chilli peppers (can double this if you like it really hot)

1.5 cups chopped shallots (or small onions) 

2 tsp crushed ginger

2 Tbsp crushed garlic

1/4 cup lemongrass (pulverised, white parts only or lemongrass paste)

1/4 cup cilantro (coriander) stems

1/2 tablespoon salt

1 teaspoon whole black peppercorns

1 lime, juice and zest

 

Method:

Ideally, make the curry paste in advance, then freeze it in portions. Or use a commercial red curry paste if it's GF. 

 

Heat the oil in a large pan over a fairly high heat. Cook the onion and pepper for 3-4 mins until starting to soften and brown slightly. Stir in the curry paste and garlic, then cook for another 1-2 mins. Add the chopped tomatoes and 150 ml water. Bring to the boil and bubble for 5 mins.

 

Turn the heat down, stir in the turkey and potatoes, and cook for another 2-3 mins, then season and add the mango chutney. Scatter with coriander and serve with rice or GF roti bread (a sub for this is GF wraps, heated in a dry non-stick frypan until starting to brown underneath).