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)

Spareribs curry

Ingredients:
500g AIRPORK spareribs, already chopped into bite sized chunks
40-50g curry powder for meat
15 shallots, sliced
3 onions, sliced thinly
6 cloves garlic, sliced thinly
2cm piece of ginger, cut into fine strips
5 medium sized potatoes, halved
1/2 tsp salt
1 cup coconut milk or evaporated milk
3 cups water
4 tbsp vegetable oil

Method:
1. Mix AIRPORK spareribs with 3 tablespoons of the curry powder and marinate for 1 hour.
2. Blend remaining curry powder with enough water to form a paste.
3. Heat a wok, add the oil and when it is hot, add the sliced shallots, onions, garlic and ginger. When it is fragrant, add the curry paste and stir fry till fragrant. Add the spareribs and stir fry for 2 to 3 minutes before adding the water.
4. Bring to a boil and simmer the spareribs gently for 30 minutes. Add the coconut milk and potatoes and simmer till the spareribs is tender and the gravy is thick. Add the salt, taste and serve.

Recipe source: Lifestyle magazine