Leftover Turkey Curry
Author: 
Recipe type: Main Meal
Low FODMAP
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A Thai-inspired curry - perfect for your Christmas leftovers
Ingredients
  • For the curry paste-
  • A large thumb sized piece of ginger peeled and roughly chopped
  • Green tops of 6 spring onions roughly chopped
  • 1-2 red chillies depending on heat/taste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • A handful of fresh coriander leaves
  • 1 tablespoon garlic flavoured olive oil
  • 1 teaspoon shrimp paste
  • 1 teaspoon palm sugar or substitute brown sugar (both low FODMAP)
  • Grated zest of 1 lime
  • .......................................................
  • The other ingredients-
  • 1 tablespoon of vegetable oil
  • A 400ml tin of coconut milk
  • 200ml boiled water
  • 500g cooked turkey (or chicken)
  • 1-2 green peppers thinly sliced
  • A good squeeze of lime juice- to taste
  • A handful of coriander leaves
  • ½ a red chilli very finely sliced - optional
Instructions
  1. Place all the ingredients for the curry paste into a food processor (using the small bowl if you have one) and blend into a smooth paste
  2. Heat the vegetable oil in a heavy based medium sized pan and gently fry the paste for a few minutes, stirring it regularly
  3. Add the coconut milk and simmer gently for 10-15 minutes until the sauce has reduced and become thick, stirring it occasionally to make sure it's not sticking to the bottom of the pan
  4. Add the water, followed by the cooked turkey and green peppers and cook for a further 5-10 minutes till the meat is thoroughly reheated and the sauce is the consistency of double cream (turn the heat up a bit to reduce the sauce if it's too thin or add a bit more water if it looks too thick)
  5. Add a squeeze of lime juice to taste and check the seasoning (note that the shrimp paste is very salty so you probably won't need to add any additional salt).
  6. Serve with a sprinkling of coriander leaves, a little sliced red chilli and steamed rice - in the picture I've added a pinch of turmeric to the water while the rice was cooking then toasted a few flaked almonds and some cumin seeds then added these to the cooked rice
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-leftover-turkey-curry/