Using leftover roast turkey
Serves 4
1 tbsp oil
1 large brown onion, cut into thin wedges
2 garlic cloves, crushed
114g can massaman curry paste
400ml can coconut cream
500g potatoes, peeled, cut into large pieces
3 cups chopped cooked turkey
1 cup peas
6 kaffir lime leaves
steamed jasmine rice, to serve
Heat oil in a frying pan over medium heat. Add onion and cook for 4 minutes or until soft. Add garlic and cook for 1 minute. Stir curry paste into onion mixture and cook for 1 minute or until aromatic.
Pour coconut cream and ½ cup water into pan. Add potatoes and bring to the boil. Reduce heat and simmer for 12-15 minutes or until potatoes are tender. Stir in turkey, peas and lime leaves. Cook for 2-3 minutes or until turkey is heated through. Spoon rice on to serving plates. Top with curry and serve.
