This curry is a great leftover turkey recipe, adding plenty of vibrant veggies for extra flavour and a boost of nutrition. Rich, delicately spiced, and oh-so simple, we love it served over fluffy basmati rice and topped with a sprinkle of chilli flakes for added kick.
cm piece fresh root ginger, peeled and finely grated
1
red chilli, halved, deseeded and sliced
Large handful (25g) coriander, leaves and stems separated
3Tbsp.
Thai red curry paste, we used Thai Taste
100g
chunky peanut butter
400ml
full-fat coconut milk
100ml
hot chicken stock
300g
cooked turkey, in chunks or strips
1
red pepper, deseeded sliced
200g
fresh or frozen edamame beans
Finely grated zest and juice 1 lime
Directions
Step 1Heat oil in a large pan over medium heat and cook tomatoes, ginger and chilli for 4min, stirring occasionally. Finely chop the coriander stems and add to the pan with the curry paste and cook for 1min. Stir in peanut butter, until melted, then stir in coconut milk and stock.
Step 2Bring to a simmer, add turkey and bubble gently for 15min, until turkey is piping hot and the sauce has reduced slightly.
Step 3Add pepper strips and edamame and cook for a further 5min, until cooked through. Remove from heat, stir in lime zest and juice and most of the coriander leaves, check seasoning and serve sprinkled with remaining coriander.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
