If you’re looking for ideas for what to do with the leftover turkey on boxing day then try this simple but delicious recipe for a low FODMAP Thai inspired turkey curry.
The original recipe came from a day of Thai cooking that I did at the Nick Nairn Cook School in Aberdeen which I’ve mentioned before in another post here. It was called Chiang Mai Curry and in place of cooked turkey it had strips of blade steak which is cooked in the coconut milk for around 1 1/2 hours until tender. Using cooked turkey or any leftover cooked meat (I made it last week with leftover roast venison – absolutely delicious) means that the cooking time is much shorter, just what you need for Boxing Day.
I’ve had to make a few substitutions to keep the recipe low FODMAP e.g. garlic flavoured oil in place of garlic, green tops of spring onion instead of shallots and separate spices instead of curry powder. If you have any leg bones leftover from the turkey then try popping them into the pan when you add the coconut milk to add further depth to the flavour.
For more Christmas recipe ideas, have a look through my low FODMAP festive recipe section.
- 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
- 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
- Heat the vegetable oil in a heavy based medium sized pan and gently fry the paste for a few minutes, stirring it regularly
- 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
- 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)
- 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).
- 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
Hi Louisa
Having fun trying out some of your recipes, not necessarily to the letter I’m afraid. Now Andrew is trying it seriously and finding it beneficial. I am about to infuse some oil with crushed garlic, is that sufficient, no heat needed? And can you advise re onions eg if it’s OK to flavour oil with garlic, is that different from making a stock with onion, but straining the liquid and discarding the cooked veg? Giving turkey curry a go tomorrow.
Well done.
Pam
Hi Pam
Great to hear from you and thanks for leaving a comment. I’m glad to hear that it’s helping Andrew. I never really follow recipes far better to get some inspiration then adapt your own ideas. With garlic oil we don’t advise making your own. They said on the FODMAP course that somebody had died from botulism after making their own garlic oil but that bought garlic oil is safe. I’ll leave it up to you. The other option is to cut a couple of cloves into 3-4 pieces and fry them in whatever oil you are using then discard them before adding other ingredients and this will flavour the oil. It’s a good tip if you are frying at higher temperatures e.g. a stir fry as olive oil isn’t a great choice for that. The problem with onion and garlic is that the fructans (fermentable carbohydrate bit) is water soluble so adding onion or garlic into a stock or stew and then straining them out or avoiding them won’t help as the fructans will have leached into it. This maybe OK if you knew you could tolerate small amounts of onion or garlic but I wouldn’t advise it for the first few weeks of the diet. Hope that helps, let me know how you get on.
Enjoy the turkey curry!
Louisa