Coast Cooking

Coast Cooking: Leftovers? Try a turkey curry

By JULIAN BRUNT

Special to the Sun Herald

Turkey curry
Turkey curry

Now that the big holiday is over, and you have finally pushed yourself away from the table, it's time again to start thinking about all those leftovers. You must have pounds of turkey left, right? It's just sitting there on the mauled carcass.

It would be a real shame to waste it!

The first task is to remove the meat, so that you don't take up half the refrigerator to keep it from spoiling. You can just pick it off, if you like. Use a knife to get the big slices, and then a fork to rake off the next layer, but sooner or later it is going to be a finger job. Pick and pull, and eventually you will get most of it.

There is another way that is even simpler. Remove the big chunks with a knife, then just place the entire carcass in a stock pot, cover half way with water and simmer. Make sure to turn it every once in a while, but soon enough you will have a rich stock, filled with tons of meat.

But now what? Why not make a simple curry! Here's how!

SIMPLE TURKEY CURRY

3-4 cups stock, along with meat as described above

1 can coconut cream

red or green curry paste

Bring the stock and meat to a slow simmer. In a separate pot, simmer the coconut cream until it separates, then whisk it into the hot stock. Add 1 teaspoon of the curry paste, whisk, and then taste. Add more if you like, but be careful, too much and all is lost. Simmer until it is as thick as you like it, then serve with steamed jasmine rice.

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