IF you made a turkey this Christmas Day, it’s highly likely that you will have some leftover.
Many of us will currently have a fridge full of Christmas food and if you’re wondering what to do with it, we’ve got just the thing for you.
If your fridge is full up with Christmas leftovers, you’ve come to the right place[/caption]
Gordon Ramsay has shared his simple yet delicious recipe for the ultimate turkey curry[/caption]
Not only will it taste great but it will only take 20 minutes to make[/caption]
While turkey sandwiches are great, they can often be a bit dry, so if you really want to transform your leftovers, here is a turkey curry recipe that you must try.
This isn’t just any standard turkey curry recipe either – this is Gordon Ramsay’s simple yet tasty turkey curry method.
Not only is it easy to make, but it will only take you 20 minutes – or less – to dish up.
So if you want to impress your loved ones with a delicious turkey dish, this is one to try.
For a serving big enough to feed four people, you will need one lemongrass stalk, trimmed, 25g ginger, peeled and roughly chopped, one red chilli, roughly chopped and three garlic cloves, peeled.
You will also need one shallot, peeled and roughly chopped, two tablespoons of garam masala and four tablespoons of olive oil, to make the curry paste.
For the curry, you will need one onion, peeled and sliced, 400ml coconut milk, one tablespoon of soy sauce and 150g of mixed green vegetables.
You can use any green vegetables you like – such as mangetout, green beans, broccoli and spinach.
With this, you will also need 400g leftover cooked turkey, shredded or cut into bite-sized pieces, one bunch of coriander, chopped, reserving a few sprigs to garnish, two limes, juiced, plus extra wedges to serve and one red chilli, finely sliced.
To make the curry paste, you must first bash the lemongrass with the back of a large flat knife to crush slightly and then roughly chop.
Once done, add this to a food processor along with the remaining ingredients and two tablespoons of the oil.
Blend this together to make a paste.
Next, add the remaining two tablespoons of oil to a pan and when hot, add the paste.
Fry over a high heat for two to three minutes and then add the sliced onion.
Continue to cook for five minutes or until softened.
After this, add the coconut milk, soy sauce and vegetables and stir together to create a sauce.
Stir in the leftover turkey and simmer for 10 minutes.
To serve the curry, stir through the chopped coriander and lime juice and garnish with the reserved coriander sprigs, lime wedges and sliced red chilli.
Enjoy with your choice of rice, naan bread (or both).
Gordon Ramsay said: “This curry recipe would work equally well with leftover chicken from a Sunday roast or you could add in prawns for a fish curry, cubes of paneer for a vegetarian option or extra vegetables for a vegan curry.”