Eric Akis: Thai curry spices up traditional turkey leftovers

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Eric Akis: Thai curry spices up traditional turkey leftovers
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A coconut milk-based Thai-style curry heartily stocked with pieces of leftover roast turkey, vegetables, bamboo shoots, cilantro (or Thai basil) and other good things.

It’s Thanksgiving and many folks around the Island are deciding what time they should put their turkey in the oven and start roasting it for supper. After the meal or the following day another decision will be made: what do with the lovely leftover turkey meat.

To make it, sliced shallots, bell peppers and carrots are cooked in hot oil until softened, and then ginger, garlic and red Thai curry paste are mixed in. That mixture is then cooked a while longer to allow the curry paste to “bloom” and develop and release its flavours. Coconut milk, Thai-style fish sauce, brown sugar and lime juice are then mixed in, creating a tasty base for the curry.

With regard to your leftover turkey, when your Thanksgiving meal is done remove as much meat left on the turkey carcass as soon you can. It’s easier to get the meat off the bones when the meat is still a little warm. As noted in a previous column on this subject, according to several sources, that cooked turkey, any leftover sliced turkey from the meal, and the turkey carcass, which you can be used to make stock, can be wrapped and refrigerated for three to four days.

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timescolonist /  🏆 15. in CA

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