Leftover Turkey Massaman Curry
Transform your Christmas turkey leftovers into a culinary masterpiece with this Leftover Turkey Massaman Curry. This recipe is a brilliant twist on traditional Thai cuisine, incorporating the rich flavours with your leftover turkey. Every bite is a harmonious blend of aromatic lemongrass, zesty ginger, and a medley of warm spices like cumin, cardamom, and cinnamon, all simmered together in creamy coconut milk. Perfect for a comforting family dinner or a unique meal for guests.
Ingredients:
• 1 tbsp minced lemongrass
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 2 chillies, chopped (deseeded if sensitive to heat)
• 1 brown onion, sliced
• 1 tbsp oil
• 3/4 tsp ground cumin
• 1/2 tsp cardamom
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 medium white potatoes (300g)
• 1 small, sweet potato (300g)
• 1 can coconut milk (400 ml)
• 2 cups vegetable stock
• 1 star anise
• 1 cinnamon quill
• 1 tsp tamarind paste
• 1 tbsp fish sauce
• 1 tsp sugar
• ½ tsp cracked black pepper
• 2 cups shredded cooked turkey (250g)
• Optional servings with rice, coriander, roasted peanuts, fresh chopped chilliInstructions:
1. Prepare Rice and Turkey:
• Cook rice according to package instructions or your preferred method.
• Shred cooked turkey (leftovers or freshly cooked) and set aside.
2. Sauté Onions:
• Heat oil in a large pan over medium heat.
• Add finely chopped onions and cook until they start to turn golden brown, about 8 minutes.
3. Add Aromatics and Spices:
• To the onions, add minced lemongrass, ginger, garlic, and finely chopped chillies. Cook for about a minute.
• Stir in ground spices: cumin, cardamom, cinnamon, and nutmeg. Toast them for about 1 minute, stirring frequently to prevent burning.
4. Prepare the Sauce:
• Pour in coconut milk and add vegetable stock to the pan.
• Stir in tamarind paste, fish sauce, and sugar for a balanced flavor.
• Add whole spices: star anise and a cinnamon quill. Let the mixture simmer for about 3 minutes.
5. Cook Potatoes:
• Peel and chop potatoes into bite-sized pieces.
• Add them to the pan, cover, and let them cook until they are soft, which should take about 7 minutes.
6. Finish the Dish:
• Uncover the pan. Season with freshly ground black pepper.
• Add the shredded turkey to the pan, stirring gently to mix. Cook for an additional 2 minutes or until the turkey is heated through.
7. Serve:
• Spoon the mixture over the cooked rice.
• Garnish with freshly chopped coriander, roasted peanuts, and extra chopped chilli, according to taste.
This recipe combines the rich flavours of Southeast Asian cuisine, balancing the warmth of spices with the creaminess of coconut milk, and the fresh zest of lemongrass and coriander. It’s perfect for transforming leftover turkey into a completely new and exciting dish!