Ingredients
- 300g Leftover turkey, cut to bite-sized pieces
- 1/2 Aubergine cut to bite-sized pieces
- 250ml Coconut Cream
- 250ml Chicken Stock
- 3 tbsp Thai Green Curry Paste
- 1 tsp Sugar
- 1 Bunch of Thai Basil, leaves only
- 4 Kaffir Lime Leaves, torn
- 1 Red Chilli, sliced (deseeded for less heat)
- 1 tbsp Olive Oil
- Salt, to taste
Methodology
- Heat up your Oil over a medium heat in a suitably sized pot until bubbling. Add your 3 tbsp of Green Curry Paste and gently stir. This is an important step to allow the paste to release it’s flavours. (2-3 mins)
- Pour in half of your Coconut Cream, stir to fully mix, then add your Turkey, Chicken Stock and the second half of Coconut Cream. Stir again to blend then allow to simmer. (5 mins)
- Add your Aubergine (eggplant), Sugar, Salt, Thai Basil, Lime Leaves, Salt and Chilli and allow to simmer until the Aubergine is fork tender and the sauce has thickened, stirring occasionally. (8-10 mins).
Recipe Notes
- If you are cooking the meat from raw: Use the same amount specified in the recipe to feed 4. Cook the paste in your oil, add about 1/4 of your coconut cream until bubbling and that’s what you’ll cook your meat in. Once white throughout, continue with the following steps.
- A reputable trusted green curry paste is preferable. However, if your green curry paste is lacking flavour then consider adding one of all of the following: 1 clove of garlic, 1 shallot, 1 tbsp coriander (cilantro) and 1 green chilli.
- After slicing your Aubergine, place in water to prevent browning.
- To serve, remove the Kaffir Lime Leaves at the very end. That or kindly warn your guests not to eat them whole
