Leftover Thanksgiving Turkey Red Curry

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

Salt

For garnishing:

Parsley

Cornbread, cut into crouton squares

 

​Method

  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)

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