We hate wasting food (or wasting anything, really!), so this red curry recipe is a great way to utilize leftovers. We've used Thanksgiving turkey, but feel free to throw in leftover proteins of any kind.
Ingredients (serves 1)
70g pre-cooked turkey meat
3-5 tsp Mekhala Organic Red Curry Paste
½ cup coconut milk
1 tsp cranberry sauce
Cornbread, cut into crouton squares
Add Mekhala Organic Red Curry Paste and coconut milk into a small pot. Mix until fully integrated.
Add in the turkey meat and cook at medium heat for 3 minutes.
Salt to taste.
Transfer into a serving bowl and top with cranberry sauce.
Garnish with parsley and cornbread croutons.
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