Did you cook too much turkey today? Did someone bring an unexpected side dish? Fear not: You can easily turn them all into a fabulous Black Friday supper using this recipe from Carmen Quagliata, the Verona resident who is the executive chef at Union Square Cafe in Manhattan.
Thanksgiving Leftovers Curry
Serves 4
2 ounces vegetable oil
1 onion, sliced
1 small carrot, sliced
3 thick slices ginger
2 cloves garlic, sliced
1 teaspoon salt
2 teaspoon good red curry paste or make your own
1 can unsweetened coconut milk
1 ½ cups gravy
½ cup water, if the gravy is quite thick
4 cups thanksgiving vegetables
3 cups turkey meat chunks
Pinch of chili if needed
1 cup cilantro leaves
Juice from 1 lime
In a large, high-sided sauté pan heat the oil over high heat. Add onion, carrot, ginger, garlic and salt, sauté over high heat for 3-4 minutes. Add the curry paste and cook for 1 minute. Add coconut milk, gravy and water. Bring to a boil and add the leftover Thanksgiving vegetables. Bring back to a boil and add the turkey, stir in the turkey gently once, bring back to a simmer and remove from the heat. Taste for seasoning, add chili if necessary. Garnish with cilantro leaves and a squeeze of fresh lime juice. Serve with Jasmine rice.
I made this this year and I think it’s going to become a family tradition! My husband and I loved it. It’s great a day or so after thanksgiving when you’ve had enough of turkey sandwiches. The flavors blend together perfectly into a sweet and savory curry. I added an entire jar of red curry paste instead if 2 teaspoons. I also added some pickled jalipenos and a parsnip. I included the stuffing and a touch of cranberry sauce as well. Thanks for the great recipe!