Thai Green & Red Curry

  • Thai Green & Red Curry Recipe
  • Thai green and red curry recipe
  • Thai green and red curry recipe
  • Thai green and red curry recipe
  • Thai green and red curry recipe
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • 2 adults and a baby
  • Can be frozen
  • How to make

2 large handfuls of left over cooked Christmas turkey or chicken
Drizzle of coconut oil or olive oil for cooking
3 tsp mild curry powder 
1 tsp garam masala
1 onion
2 cloves garlic
½ inch fresh ginger
½  a tin chopped tomatoes for the red curry
½  a tin of coconut milk for the green curry
2 large handfuls of leftover cooked Christmas vegetables of your choice, such as leeks, broccoli, parsnips, sprouts, etc.
Fresh coriander and squeeze of lime to finish (optional)
Serve with basmati rice

Step 1

Tear or cut up left over turkey into bite size pieces (smaller for younger babies), then massage in a drizzle of oil mixed with curry powder and garam masala. Rub all over meat and leave to marinade in a lidded tub for at least an hour – ideally over night in the fridge, so the flavour really infuses

Step 2

Finely chop the onion and sauté on a medium to low heat in a large, wide based pan with a drizzle of oil. After 5 minutes crush the garlic into the pan. Peel the ginger by scraping it with a teaspoon, and finely grate into the pan. Add the spiced meat and sauté gently for a minute or two so the spices begin to smell delicious

Step 3

To make both the red and green curry, divide the mixture into two separate heavy based pans at this point. In one pan, add half the left over cooked vegetables and half a tin of tomatoes and stir well. This is your red curry. In the other pan make your green curry, by adding the other half of the left over vegetables and half a tin of coconut milk and stir well

Step 4

Cook both curries for about 20 minutes, long enough for the flavours to infuse and the meat to heat thoroughly, without the vegetables going mushy. Add a little extra liquid (either tinned tomatoes or coconut milk) if either curry looks a little dry. Nb. you may wish to chop the left over vegetables into bite size pieces first to suit your little one

Step 5

Meanwhile cook the rice according to packet instructions

Step 6

For a simpler version, don't halve the mixture and choose to make just 1 curry, red or green, and double the tinned tomatoes or coconut milk accordingly

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Recipe notes

Serve with rice topped with fresh coriander and a squeeze of lime. The curry can be mashed a little or blended to a purée for young babies. Additional spices and chilli powder can be added separately at the end for adults. For a vegetarian version omit the chicken/turkey and add extra vegetables instead.

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