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.

You will need:

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