Serves 2

This is a deeply delicious fragrant curry that can be thrown together in less time it would take to make a boring turkey sandwich – and very likely to become a favourite in your home. You can serve it over rice or noodles, but we served ours on crushed roast potatoes, assuming you have leftovers of those!

1 TB olive oil
2 courgettes, sliced
6 mushrooms, sliced
2 TB yellow curry paste
1 tin coconut milk
250g leftover Christmas turkey meat
1 tsp fish sauce
pinch sugar
leftover roast potatoes, to serve
coriander, to garnish

Heat the olive oil in a wok and stir-fry the courgettes and mushrooms until caramelised. Add the yellow curry paste and the coconut milk and use a whisk to combine.

Over high heat and stirring continuously, allow the coconut milk to reduce to a thick, creamy sauce, then add in the cooked turkey (to warm through). Towards the end, stir in the fish sauce and a pinch of sugar.

Serve over crushed roast potatoes, rice or noodles and garnish with freshly chopped coriander.

TIPS:  

1.       Yellow curry paste is available in the Asian foods section of most supermarkets. If you have trouble finding in store, they are usually available online from the same stores.

2.       Follow the same recipe if you have leftover roast chicken.