INGREDIENTS

  • 3 1/2 cups of leftover thanksgiving turkey (precooked) cut into 1 inch cubes
  • 3 tablespoons of olive oil
  • 2 tablespoons of dried Indian curry (used balti)
  • 2 cups of 1 large diced onion
  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced ginger
  • 2 tablespoons of flour
  • 2 cups of chicken stock
  • 1 cup of coconut milk (full fat) use all the creamy parts
  • 1 cup of carrots sliced (2 small carrots)
  • 1 cup of parsnips sliced (1 large parsnip)
  • 1 tablespoon of lemon juice
  • Garnish with cilantro 3 tablespoons
  • Salt to taste

Directions

  • 1. Add olive oil to saute pan on medium heat then add the curry powder for 1 minute.
  • 2. Then add the onions, garlic and ginger to the curry powder and oil. Cook for about 2 minutes onions should be translucent.
  • 3. Sprinkle the flour overtop of the cooked onions and stir to cook the four for 1 minute, if more oil is needed to cook the flour add at this time.
  • 4. After the flour is cooked, add the stock and coconut milk stir to incorporate everything, sauce will start to thicken.
  • 5. Add the carrots, parsnips and turkey and simmer for 10 minutes. Then add the lemon juice and cilantro and serve.

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