I bought a whole turkey leg without knowing what I would do with it. Not the most popular poultry/meat in Australia, it is safe to say most people would only have turkey once a year during Christmas. After using part it for a beautiful soup which I will post later, I decided to use the balance to make a massaman curry.
This stew like aromatic curry is heavily influenced by Indian cooking and it is often serve with archart - a refreshing cucumber relish. Beef is the preferred choice of meat for this dish but I think turkey (leg meat) works really well. I will certainly get another turkey leg soon!
This stew like aromatic curry is heavily influenced by Indian cooking and it is often serve with archart - a refreshing cucumber relish. Beef is the preferred choice of meat for this dish but I think turkey (leg meat) works really well. I will certainly get another turkey leg soon!
P.S Not a bad dish to celebrate the last day of Songkran (Thai new year)
serves 4 to 6 as part of a Thai meal
you'll need;
1 kg of turkey meat or any meat of your choice
150 ml of coconut cream
400 ml of coconut milk
4 tbs of homemade or shop bought massaman curry paste
3 potatoes, cubed
1 large onion, cubed
10 shallots, roasted then peeled
3 bay leaves
3 tbs of tamarind paste
3 tbs of palm sugar
fish sauce to taste
Brown turkey pieces in batches.
Heat coconut cream til oil separates from the milk (cracking the coconut) then add in the curry paste and continue to fry for 2 to 3 minutes.
Add turkey pieces, bay leaves and coconut milk, simmer for an hour.
Add potatoes and cook til tender, season with palm sugar and fish sauce.
Serve as part of a Thai meal, add roasted shallots just before serving.
Achart - a refreshing cucumber relish goes perfectly with this rich aromatic curry.