Turkey & Brussels Sprout Red Thai Curry


Serves 4

You will need 1 large shallow frying pan with a lid

1 Aldi Red Curry Kit (Create Thai)
up to 1 tbsp Mae Ploy Red Curry Paste *
1 can coconut milk + coconut milk from kit
300g brussels sprouts - sliced three or four times
1 large bowl of leftover cooked turkey, white & brown meat OR
** 375g turkey breast steaks, small pieces - half a thumb size
Small bowlful of sugar snap peas (optional) or red pepper. sliced
1 tsp brown sugar
1 tbsp soy sauce
1 tbsp fish sauce
Lime juice to taste - lots
Thai basil if you have any
1 red chilli, if you have it
Fresh coriander, if you have it
Basmati rice

I made this recipe just after Christmas, using up lots of leftover turkey. We both really liked it and the light, spicy curry was a welcome change from heavy, roast Christmas dinners at this time of year. It was easy to get hold of brussel sprouts too, being in season. However, the only way to make it at another time of the year, is to buy turkey breasts and grab brussel sprouts when they appear (I found some late September).

There are two ways to make this recipe - with leftover, cooked turkey or with raw turkey breasts.

Heat a small amount of rapeseed oil in a large frying pan. Stir in and fry on low heat, the red curry paste from the kit and any extra paste you might need (depending upon how much turkey you are going to be using) until fragrant, with 2 tbsps of coconut milk - fry for a couple of minutes.

Slice the brussel sprouts into thirds or quarters, add the sugar snaps or pepper, sugar, soy sauce, fish sauce and lime juice to the pan.

Add the remaining coconut milk and the cooked turkey. Simmer with the lid on for about 5 minutes - do not boil. The sauce should not be too thick. OR

** Add the remaining coconut milk and small pieces of raw turkey. Simmer with the lid on for about 10 minutes until the turkey is cooked - do not boil.

Add the herbs from the thai curry kit and continue to simmer for another 3 minutes - or until the brussel sprouts are just cooked.

You may need to add more lime juice or fish sauce. If it is too hot, add a little brown sugar and coriander, stir and cover with a lid for a few minutes.

Serve with basmati rice.