Left-over Turkey Thai Green Curry by Victoria Monaghan December 18, 2019 Ingredients 1 Thai Green Curry 1 tin of coconut milk Cooked Turkey 1 pack of Jasmin or Basmati rice Optionals Large handful Spinach, chopped, to serve 100g sugar snap peas, thickly sliced diagonally Method Heat the oil in a wok or large saucepan. Add the thai curry paste and cook for 1 minute, add 1 tine of coconut milk, and bubble for 2 mins. Add the cooked Turkey and heat through. Stir in the spinach and serve straight away with rice. Share Share on Facebook Tweet Tweet on Twitter Pin it Pin on Pinterest
Optionals Large handful Spinach, chopped, to serve 100g sugar snap peas, thickly sliced diagonally Method Heat the oil in a wok or large saucepan. Add the thai curry paste and cook for 1 minute, add 1 tine of coconut milk, and bubble for 2 mins. Add the cooked Turkey and heat through. Stir in the spinach and serve straight away with rice.
