Turkey green curry

Turkey is low in fat, high in protein and easy to digest, making it ideal food for children, the elderly and those with digestive problems.

Never slow cook turkey - set the oven no lower than 175 deg C. The internal temperature of turkey should be at least 85 deg C.

Refrigerate leftover turkey promptly and use within 3 days.


Leftover turkey post-Christmas - Part 1.

The subtle taste of turkey combines perfectly with the aromatic Thai herbs. Turkey goes well with Thai red curry too.

Ingredients (serves 2):
1 packet Thai green curry paste
400g turkey meat
150g eggplant
1 cup thick coconut milk
2-3 kaffir lime leaves, shredded
A few Thai basil leaves
2-3 chilli padis, sliced
2 tbsp oil

Method:
1. Heat the oil in a wok. Add coconut cream and green curry paste and fry until fragrant.
2. Add eggplant and turkey. Let it simmer for 15-20 minutes for the different flavours to blend.
3. When almost ready, add kaffir lime leaves, basil leaves and chilli. Stir well.
4. Serve with white rice.

Tips:
You can serve this with a side of salted eggs in traditional Thai style.

Recipe source: Simply Her magazine (Dec 2006)