Gaeng Pet Turkey
Easy
Wondering what to do with turkey leftovers after Christmas day? Saba’s Executive Chef, Taweesak Trakoolwattana has shared some delicious authentic Thai and Vietnamese recipes to help you get creative with leftover turkey this Christmas. For those who like things a little bit spicier, try the gluten free Gaeng Pet Turkey. This red curry with pea aubergine and Thai sweet basil is a delicious way to finish off Christmas leftovers.This contain less than 450 calories so are a great way to counter balance the Christmas indulgence!
PREP IN
5 MIN
COOK IN
5 MIN
SERVE
4
Gaeng Pet Turkey
Easy
Introduction
Wondering what to do with turkey leftovers after Christmas day? Saba’s Executive Chef, Taweesak Trakoolwattana has shared some delicious authentic Thai and Vietnamese recipes to help you get creative with leftover turkey this Christmas. For those who like things a little bit spicier, try th
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Ingredients
- 480g roasted Christmas turkey, finely sliced
- 3dsp sunflower oil
- 2 heaped dsp red curry paste
- 800ml coconut milk, 21% fat
- 200ml water
- 4 kaffir lime leaves, torn
- 3dsp fish sauce
- 1dsp or 20g palm sugar
- 80g Thai round aubergine, cut in 6 or pea aubergines, whole
- 50g bamboo shoots, sliced
- 80g string beans, cut to 4cm
- 80g mixed peppers, diced
- 2 chillies, sliced
- 10g sweet basil, torn
Method
- 1. Warm a saucepan or wok to a medium heat. Add the oil and red curry paste and stir until you get an aroma. Add the coconut milk and the water, cook for a few minutes to bring to a simmer. Add the kaffir lime leaves. Season with fish sauce and palm sugar. This dish can be made in advance as far as this step. It will keep in the fridge for up to three days.
- 2. Add the turkey and Thai aubergine followed by the bamboo shoots, string beans, mixed peppers and chillies. Cook for another minute or two but don't allow the vegetables to overcook.
- 3. Add Thai sweet basil at the very end and serve with Thai jasmine rice.
