Laura Agar Wilson, owner of blog Wholeheartedly Healthy, is a health coach, wellbeing writer and recipe developer. In the season of many turkey dinners, Laura serves us up a tasty roast alternative. Not only is this Thai red curry recipe simple and warming in the cold weather, but it’s wholeheartedly delicious too…
This curry is a great way to use leftover Christmas turkey or can just as easily be made with chicken. It’s rich in protein and when served with brown rice, it has a good amount of fibre too. Leftovers will keep in the fridge for up to 3 days as well.
- Approximately 400g of cooked turkey or chicken (you could also use the same amount of fresh boneless chicken thighs)
- 1 tablespoon of coconut oil
- 3 tablespoons of Thai Red Curry Paste
- 2 inch piece of fresh ginger root
- 1 can of coconut milk
- 80g of mangetout
- Fresh coriander to serve
- Brown rice to serve
Heat the tablespoon of coconut oil in a large pan or wok over a medium heat. Peel and finely chop or grate the ginger, then add it to the pan with the curry paste and fry for 2-3 minutes.
Add the turkey meat and stir to coat in the curry spices. Add the can of coconut milk and then bring the mixture to a simmer for 10 minutes.
Then add the mangetout and cook for a further 5 minutes.
Serve with warm brown rice and roughly chopped fresh coriander on top.
For more healthy recipe ideas, see Laura’s blog, Wholeheartedly Healthy.