This curry is a great leftover turkey recipe, adding plenty of vibrant veggies for extra flavour and a boost of nutrition. Rich, delicately spiced, and oh-so simple, we love it served over fluffy basmati rice and topped with a sprinkle of chilli flakes for added kick.
cm piece fresh root ginger, peeled and finely grated
1
red chilli, halved, deseeded and sliced
Large handful (25g) coriander, leaves and stems separated
3Tbsp.
Thai red curry paste, we used Thai Taste
100g
chunky peanut butter
400ml
full-fat coconut milk
100ml
hot chicken stock
300g
cooked turkey, in chunks or strips
1
red pepper, deseeded sliced
200g
fresh or frozen edamame beans
Finely grated zest and juice 1 lime
Directions
Step 1Heat oil in a large pan over medium heat and cook tomatoes, ginger and chilli for 4min, stirring occasionally. Finely chop the coriander stems and add to the pan with the curry paste and cook for 1min. Stir in peanut butter, until melted, then stir in coconut milk and stock.
Step 2Bring to a simmer, add turkey and bubble gently for 15min, until turkey is piping hot and the sauce has reduced slightly.
Step 3Add pepper strips and edamame and cook for a further 5min, until cooked through. Remove from heat, stir in lime zest and juice and most of the coriander leaves, check seasoning and serve sprinkled with remaining coriander.
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