Turkey and Sweet Potato Thai Curry

What do you do with your leftover turkey? Fancy something a little different that’s quick, easy and very tasty then you must try out this flavoursome Thai curry. If you haven’t got any leftover turkey you could always buy turkey breast pieces or even try this with chicken thighs. We added sweet potato to give the dish extra sweetness but this would still be a great dish if you added normal potatoes.

When we visited Thailand a few years back we had lots of curries, I love the fact you get lots of sauce and there is nothing better than dipping your prawn cracker in. Thai food is so fresh and there’s so much flavour in it I would definitely say it’s one of our favourite cuisines. Dean actually took me on our first date for a Thai meal so that type of food holds great memories for me, although I think he thought I was a bit of an expert when coming to order as I spent two months backpacking there with my cousin. From what I can remember we ordered a lot of food – nothing new there!

When Dean and I went to Thailand we did a half day cookery class, it was so much fun and got to learn some amazing skills in the kitchen which we have bought home with us and have experimented with our curries. If you ever get chance to visit Thailand I would definitely recommend doing a class!

This curry is very easy to do so be sure to use up those leftovers!

Turkey and Sweet Potato Thai Curry

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 people

Ingredients

  

Curry Paste

• 1 1/2 tsp black peppercorns
• 1/2 nutmeg grated
• 25 g nuts we used cashew nuts
• 1/2 onion
• 1 inch ginger chopped
• 1 lemongrass stalk
• 4 garlic cloves
• 2 red chillies add more if you want your curry to be hotter
• 1 tsp ground turmeric
• 1 tbsp sugar
• 1 tsp salt
• 2 tbsp vegetable oil you can also use sesame or coconut
• 1/2 lime

Curry

• 600 g turkey you can use left overs
• 3 small sweet potato normal potatoes are fine
• 250 ml light coconut milk
• 1 lemongrass stalk bruised
• 1/2 lime juice
• 150 ml chicken stock

Instructions

 

• Make the paste by putting all the ingredients in a food processor and whizz it up until smooth.
• Cover the turkey in the paste and using a little oil fry until the turkey is cooked. Note if you are using leftovers do not add the turkey at this stage, add it right at the end.
• Add the lemongrass and lime.
• Add the chicken stock on a medium heat and give your curry a good stir.
• Add the coconut milk and bring to the boil. Turn the heat down and simmer for 20-30 minutes. If you are using leftover turkey add it 10 minutes before the end.
• While your curry is simmering away peel your sweet potato and cut up into cubes. Boil for 5-7 minutes until soft. Add them in a few minutes before your curry is done.
• Serve your curry with Jasmine rice and prawn crackers. Enjoy!