Curry is a classic way to use up leftover turkey. We have opted for the lighter Thai version to give our bodies a much needed break after the indulgent period.

Home made Thai green sauce:
6 green chillies
2 shallots, chopped
5cm/2in piece of fresh ginger peeled and grated
2 garlic cloves
1 bunch of fresh coriander
2 lemongrass stalks, chopped
1 lime, grated zest and juice
8 kaffir lime leaves, torn into pieces
1 tbsp ground coriander
1 tsp ground cumin
1 tsp green peppercorns, crushed
2 tsp Thai fish sauce
6 tbsp olive oil

Blend all the above

For the rice:
Soak the rice in cold water for 10 minutes
Rinse thoroughly until no starch is coming out (when the water is clear)
Pop into a pan (a large handful per person) with the double the amount of water, season with salt
Bring to boil, gently simmer for 10-15 minutes until cooked through, divide with a fork

For the curry:
Heat a little oil in a pan and fry the paste (2 tablespoons per person) for a few minutes (until it releases it’s aroma)
Add 200ml of coconut milk per person, gently heat through
Add your leftover turkey, until it is heated through
Enjoy with white rice