Leftover turkey with spicy coconut sauce
| Nutritional values per portion | |||
|---|---|---|---|
| Energy | 519Kcals | Carbohydrates | 12.2g |
| Protein | 46.9g | Sugars | 7.9g |
| Total fat | 22.5g | Salt | 1g |
| Saturated fat | 10.2g | Fibre | 1.9g |
Thai curries and those in Goa on the west coast of India are often made with coconut milk as there is a ready supply of locally grown coconuts and the milk adds richness to the curry sauce. Serve with all your favourite curry accompaniments such as rice, naan bread and mango chutney
Serves: 4
Preparation time: 20 mins
Cooking time: 35 mins
Ingredients
2tbsp sunflower oil
500g/1lb 2oz leftover cooked British Turkey breast, cut into bite size pieces
3 shallots, peeled and thinly sliced
2 courgettes, trimmed and sliced
1 red pepper, deseeded and sliced
2tsp ground turmeric
1tsp chilli powder
2tsp cornflour
200ml/7fl oz chicken stock
200ml/7fl oz carton of coconut cream or coconut milk
Salt and black pepper
2 pineapple rings, chopped
50g/2oz cashew nuts, lightly toasted
1 bunch of leaf coriander, chopped
Method
Heat the oil in a large pan and add the shallots, courgettes and red pepper. Gently fry for 5 minutes, stirring occasionally.
Add the turmeric and chilli powder and cook for 1 minute. Mix the cornflour with 2 tablespoons of water until smooth and stir into the pan with the stock. Stir over the heat until boiling, lower the heat to a simmer and add the cooked turkey to the pan. Cover and cook gently for 15 minutes.
Stir in the coconut cream or milk and season to taste. Bring back to a simmer, add the chopped pineapple and cook for a further 5 minutes.
Serve with the cashews and coriander scattered over alongside rice, chutney and naan bread.
We love British Turkey because... it's nutritious
We love British Turkey because... it's delicious
We love British Turkey because... it's incredibly versatile
