SAN DIEGO (CBS 8) - Turn your classic Thanksgiving turkey into a flavorful Indian dish.
Ingredients: (Serves 6 family-style)
3 cloves garlic, peeled
2 tender inner stalks lemon grass, sliced
1/2 cup packed cilantro leaves
1 lime, juiced
1 teaspoon green curry paste
1/3 cup apple juice
2 tablespoons grapeseed oil
3 pounds leftover Thanksgiving turkey meat, boneless, skinless, cut into 1-inch cubes
1 bulbs fennel, trimmed, finely sliced
1 pound small red new potatoes, quartered
1/2 cup diced carrot
1/2 cup diced celery
1 tablespoon fresh ginger, peeled, shredded
3 cups chicken stock
1 cup canned coconut milk
1/2 cup golden raisins
1/2 cup chopped, pitted dates
1/2 cup toasted cashew nuts
2 tablespoons minced mint leaves
Sea salt and freshly ground black pepper, to taste
Place garlic, lemon grass, cilantro, lime juice, curry, apple juice, pinch of salt and pepper in blender. Process to paste. Set aside. Heat oil in a large pot over high heat. Add turkey. Cook 2 minutes, stirring often. Transfer to plate using slotted spoon. Add fennel, potatoes, carrot and celery. Cook 2 minutes. Add green curry paste, ginger, chicken stock and coconut milk. Bring to a boil. Add turkey. Cook 15 minutes or until potatoes are fork-tender. Stir in remaining ingredients. Adjust seasoning. Transfer to a large serving bowl.
Recipe courtesy of The Marine Room.
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