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Leftover Christmas Turkey Curry

vb707488 Maze Grill 12
vb707488 Maze Grill 12

Cooking instructions

  1. Pick the turkey meat off the carcass and set aside.
  2. Put the bones in a pot with 2 litres water and boil for 30 minutes. Strain the liquid then simmer in a clean pan until it reduces to 300ml. 
  3. In a large saucepan, sweat the onion in the vegetable oil. 
  4. Pick the leaves from the coriander stems and chop the stalks finely. 
  5. Stir the curry paste and coriander stalks into the onion. Cook for a minute or so, until fragrant. 
  6. Pour the reduced turkey liquid into the curry and bring to a simmer.
  7. Add the coconut milk and heat through without boiling. 
  8. Add the turkey meat, mangetout and coriander leaves and cook very gently for a final few minutes.
  9. Finish with lime juice and serve with sticky white rice.

 

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