We hate wasting food (or wasting anything, really!), so this red curry recipe is a great way to utilize leftovers. We’ve used Thanksgiving turkey, cornbread, and cranberry jam, but feel free to throw in leftover proteins of any kind.
Ingredients (serves 1):
70g pre-cooked turkey meat
3-5 tsp Mekhala Organic Red Curry Paste
½ cup coconut milk
1 tsp cranberry sauce
Cornbread, cut into crouton squares
1. Add Mekhala Organic Red Curry Paste and coconut milk into a small pot. Mix until fully integrated.
2. Add in the turkey meat and cook at medium heat for 3 minutes.
3. Salt to taste.
4. Transfer into a serving bowl and top with cranberry sauce.
5. Garnish with parsley and cornbread croutons.
Want more curry? Check out our Lemongrass Turmeric Fish Curry or our Tofu & Veggie Curry (Sayur Lemak)