Leftover Turkey Panang Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Leftover turkey
  • 70g unsalted (shelled) peanuts (crushed)
  • 400ml tin coconut milk
  • 2 tbsp fish sauce
  • 2 kafir lime leaves
  • 1 tsp palm sugar or light muscovado sugar
  • Juice of 1 lime
  • Small handful of fresh Thai basil (finely chopped)
  • Small bunch fresh coriander (finely chopped)
  • 2 red chillies (finely sliced)
  • 1 red pepper (middle and stalk removed and finely sliced)
  • Handful of mushrooms (roughly diced)
  • For the paste:
  • 1 shallot (peeled and finely chopped)
  • 3 cloves garlic (peeled and crushed)
  • 1 tsp chilli flakes
  • 2 stalks lemongrass (outer layer removed and finely sliced)
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • small handful fresh Thai basil
  • 1 tsp smoked paprika
  • Juice of 1 lime
  • Sunflower oil
  • Salt/ pepper
  1. In a food processor/ small blender add all the ingredients for the paste and whizz until blended and smooth.
  2. In a large, deep pan add a dash of sunflower oil. Once hot add the paste and cook gently for around 5 mins.
  3. Add the red pepper and mushrooms and cook for another 2 mins.
  4. Then pour in the coconut milk and mix well. Leave to gently simmer for around 5 mins.
  5. Add the fish sauce, lime leaves and chillies to the pan and keep on a gentle simmer for just another 4-5 mins.
  6. Add the leftover turkey to the pan and cook for around 2-3 mins, just until the turkey is warmed through. Take the pan off the heat and stir in the peanuts, coriander and Thai basil. Mix well and serve immediately with some rice on the side.
Recipe by A Modern Rose at http://www.amodernrose.com/leftover-turkey-panang-curry/