Sticking with todays theme of things to do with leftover Turkey, here is a curry with thai influences from ” Gizzi’s Seasons Eating’s” by Gizzi Erskine.
Heat 2 tbsps oil in a large pan and gently fry the onions for 15 minutes until they have softened and are tinged golden.
Add the garlic and ginger and cook for an minute then stir in the spices , bay leaf and flour ( if using) . Cook for 30 seconds then add the stock or turkey gravy, together with the turkey.
Once the curry starts to bubble, reduce to a slow simmer and add the sugar, fish sauce and coconut cream. Cook for 20 minutes until the flavours have come together and the curry has a nice rich colour.
Meanwhile, heat the remaining vegetable oil in a small frying pan and fry the shallots slowly over a low heat until crisp. Drain on kitchen paper.
Check the seasoning of the curry then serve with the rice. Top each portion with the crispy shallots, more coconut cream and plenty of freshly chopped coriander.