The Curry That Saved Christmas
Aaaand now it’s Sunday. Day three after the holiday, and the last of that turkey had. to. go. If we threw that final, symbolic half pound away, then an innocent beast would have died in vain, the abundance of the holiday would have been dishonored, and we would have been spitting in the face of our Pilgrim ancestors who would have called up Santa and baby Jesus all ornery-like to instruct them to fill our stockings with weasel droppings and Justin Beiber novelty pens.
So for the final push, here it is, The Curry That Saved Christmas.
Today I am grateful for keffir lime leaves, coconut milk, and the fact that this dish tastes like all of the things that don’t remind me of Thanksgiving food.
Turkey, Kale and Sweet Potato Curry
Ingredients:
2 tsp vegi oil
½ onion, sliced
2-3 thai chilies, chopped fine
4 tsp red thai curry paste
1 ½ cups chicken broth
1 cup coconut milk
1 tsp soy sauce
2 keffir lime leaves, torn
1 ½ cup kale (or ½ lb of green beans, or other leftover greens)
½ lb cooked turkey, cubed
2-3 cooked sweet potatoes, cubed (festive marshmallow and/or fruity topping scraped off).*
White rice, for serving
Preparation:
In a large pot, heat vegetable oil over medium-high heat. Add onions and thai chilies and cook, stirring, for 3 minutes or so until onions are soft. Add curry paste and fry, stirring, for 1-2 minutes. Add broth, coconut milk, soy sauce and kefir lime leaves and bring to a simmer.
Add kale or other greens. If greens are raw, simmer in the curry for 4-5 minutes until cooked through. Add turkey and sweet potatoes, and simmer for another 2 minutes, just to heat. ** Serve with rice, hot pepper flakes, and lime wedges.
*This only works if you make sweet potatoes like my mother-in-law. That is, not mashed but cut into halves and baked with sweet stuff on top. Otherwise use raw sweet potatoes, peeled, and added just after the broth and coconut and cooked for 5-10 minutes until tender. Leftover pumpkin or other firm winter squash will work just as well.
** Should your sweet potatoes have, like mine, been sitting on the counter for three days instead of in the fridge like they were supposed to be, boil vigorously for 2 minutes to kill whatever questionable bacteria might be present. Unless your great-great-grandparents came over on the Mayflower, in which case the USDA advises that you are of such hearty and resilient stock that the potatoes are safe for you to consume either way.
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