A simple, bright and aromatic leftover turkey (or chicken curry) with Vietnamese-inspired flavours that is the perfect thing to make with the leftovers from your last roast bird.
- 1 large brown onion
- splash light oil
- sea salt
- 1 red chilli
- 1/2 tbsp ground coriander
- 1 1/2 tsp ground turmeric
- 1 x 160ml (5 1/2 oz) can coconut cream
- 100ml (1/2 cup) chicken or turkey stock
- 2 tsp brown sugar
- 1/2 tbsp fish sauce
- 1 large sweet potato
- 2–3 large handfuls leftover roast turkey or chicken
- 1 lime
- boiled rice, to serve
- fresh coriander, to serve
- Peel and thinly slice the onion into half moons. Heat the oil in the bottom of a heavy bottomed saucepan or casserole over a medium heat. Add the onions and cook with a pinch of salt for 5-6 minutes or so until they’re nice and golden, but not burnt.
- Meanwhile, de-seed and slice the chilli. Peel the sweet potato and cut into bite sized chunks. Also, half the lime, and cut one of the halves into quarters.
- Add the sliced chilli, coriander and turmeric to the onions and cook for a minute or so until the mixture is fragrant. Add the coconut cream, stock, fish sauce, sugar and sweet potato cubes. Allow to simmer for 10-15 minutes until the sweet potato is tender.
- Stir in the chicken and cook for a further minute or so until it is heated through. Stir in the juice of the lime half and season the curry to taste with more salt, if needed.
- Serve over boiled rice, sprinkled with a bit of fresh coriander and with a reserved lime quarter on the side of each bowl.