Gordon Ramsay recipes: Chef shares how to make leftover turkey curry in less than 20 mins

Gordon Ramsay recipes: Chef shares how to make leftover turkey curry in less than 20 mins

12/26/2021

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Gordon Ramsay is a British chef who often shares his recipes and top cooking tips with fans. On his website, Gordon has demonstrated what families can do with their leftover Christmas dinner, including a turkey curry.

Curry is a versatile dish that doesn’t have to be made using turkey.

Gordon highlighted how the recipe would work equally well with leftover chicken, prawns for a fish curry, or cubes of paneer for a vegetarian option.

Extra vegetables could also be added for a vegan curry.

The curry serves four people and takes less than 20 minutes to cook.

Ingredients

For the curry paste

One lemongrass stalk, trimmed

Ginger (25g), peeled and roughly chopped

One red chilli, roughly chopped

Three garlic cloves, peeled

One shallot, peeled and roughly chopped

Two tbsp garam masala

Four tbsp olive oil

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For the curry

One onion, peeled and sliced

Coconut milk (400ml)

One tbsp soy sauce

Mixed green vegetables (150g), such as mangetout, green beans, broccoli tips, spinach

Leftover cooked turkey (400g), shredded or cut into bite-sized pieces

One bunch coriander, chopped, reserving a few sprigs to garnish

Two limes, juiced, plus extra wedges to serve

One red chilli, finely sliced

Method

To make the curry paste, bash the lemongrass with the back of a large flat knife to crush slightly, then roughly chop.

Next, add this to a food processor along with the remaining ingredients and two tablespoons of the oil.

Blend together to make a paste.

Add the remaining two tablespoons of oil to a deep frying or sauté pan and, when hot, add the paste.

Fry over a high heat for two to three minutes then add the sliced onion and continue to cook for five minutes or until softened.

Add the coconut milk, soy sauce, and vegetables and stir together to create a sauce.

Stir in the leftover turkey and simmer for 10 minutes.

To serve, stir through the chopped coriander and lime juice, divide between serving bowls, and garnish with the reserved coriander sprigs, lime wedges, and sliced red chilli.

The dish is delicious with steamed rice, naan bread, or noodles.

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