Tag: curry

Turkey curry unknowingly inspired by Bridget Jones

vbnelliganLeave a comment

it’s not the most beautiful thing in the world, but it’s a damn tasty way to use Christmas leftovers. I thought that my wife was be brilliantly creative when she suggested that we use the leftover turkey to make a curry. It was only afterwards that I realised she got the idea from Bridget Jones diary – the pot luck turkey curry where she sees darcy (?) – I think that’s right. Anyway, I have to give my thanks as it’s a great, if not very original idea and it will definitely form part of the traditions going forward in our family.

Christmas leftover turkey medium curry (2 – 4 portions)

Ingredients – curry paste

  • 2 garlic cloves
  • 4 tomatoes
  • 1 yellow pepper
  • 3 green chillies (1 1/2 deseeded to take out kick)
  • Handful coriander
  • 4-5cm worth fresh ginger
  • 1 tsp crushes coriander seed
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • 3 tsp paprika
  • 1 tsp black pepper
  • 1 tsp cumin

Ingredients – full meal

  • 400ml coconut milk
  • 100g broccoli cut into strips
  • Leftover turkey
  • 2 eschallion shallots diced

Method

  1. roast yellow pepper, 2 chillies and tomatoes at 180 C for about 30 mins.
  2. Blend the roasted veg and all other curry paste ingredients into a paste in the blender.
  3. Fry shallots and broccoli until tender.
  4. Add turkey and fry together.
  5. Add curry paste and stir for a couple of minutes.
  6. Add coconut milk and simmer for 5-15 mins.
  7. Serve with rice of your choice.

No need to deliveroo this one

vbnelliganLeave a comment

All credit to this Reddit Gif recipe from u/pumpypurbrakeskid for the lion’s share of the inspiration and guidance.

Takeaways are great and with deliveroo it’s almost too damn easy in London these days. Instead of going for our usual Thai takeaway (the best one, Rosas, doesn’t seem to be on deliveroo anymore in any event), I whipped up a Thai green curry with chicken the other night. Absolutely tasty and just the right amount of kick.

I made a paste rather than dumping the coconut milk in right away which means we have another bit ready to go in a couple of weeks for the next one!

Best part is that it can easily be made vegan if that takes your fancy.

Chicken Green Thai curry (2 – 4 portions)

Ingredients – curry paste

  • 2 garlic cloves
  • 1 lemongrass stalk
  • Handful Thai basil leaves
  • 3 green chilliest (1 1/2 deseeded to take out kick)
  • Handful coriander
  • Zest and juice of 2 limes
  • 1 eschallion shallot
  • 4-5cm worth fresh ginger
  • 1 tsp crushed coriander seeds
  • 1 tsp black pepper
  • 1 tsp cumin

Ingredients – full meal

  • 400ml coconut milk
  • 100g green beans
  • 1 green pepper, sliced into strips
  • 1 tin bamboo shoots
  • 2 chicken breasts, sliced into strips

Method

  1. Blend all curry paste ingredients into a paste in the blender. It should be a pesto like consistency without the oil. (I used a little oil so it would blend easier and then oil to seal it in the jar so it would keep in the fridge for next time).
  2. Brown chicken strips in a wok or big pot.
  3. Remove and stir fry the veg and bamboo strips.
  4. Add back chicken and then stir in curry paste.
  5. Add coconut milk and simmer for 5-15 mins.
  6. Serve with rice of your choice or just eat as is.