Red Thai leftovers is a different way to use up the leftover meat from Sunday dinner. Works best with chicken or pork.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Thai food is vibrant, colourful, and absolutely delicious ,I love it and I’m sure you will too!
A recipe from my Thai food collection
For best results use a good quality red Thai or Massaman paste.
If you like this Thai curry try the Lamb Tagine.
Dedication: For Darren x
Red Thai Leftovers
Use up the leftovers from Sunday dinner with an oriental twist.
Ingredients
For the Curry:
- 400 g Cooked pork or chicken
- 1 onion medium, diced
- 3 cloves Garlic diced
- 1 Red chilli
- 25 g Root ginger cut into thin strips
- 1 can Water chestnuts
- 1 can Bamboo shoots
- 1 tsp Fish sauce
- ½ Red pointed pepper
- 2 tbsp Massaman paste
- 1 can Coconut milk
- 1 Lime
For the Side:
- 2 bunches spring onion
- 1 tbsp Olive oil
- 1 tsp Toasted sesame oil
To serve:
- Rice
- fresh basil leaves
Conversions
Instructions
For the Red Curry:
- Gently fry the onion in the oil in a heavy bottom pan over a low to medium heat for 5 minutes until translucent and browning at the edges. Add the garlic, red peppers, ginger and chilli and fry for a further 2 minutes.
- Add the massaman paste, stir well and cook for 1 minute.
- Add the fish sauce, stir to combine and cook for 1 minute.
- Add the strips of meat, stir well to coat the meat and fry gently until the meat softens and absorbs some colour.
- Add the water chesnuts and bamboo shoots and cook for a further 2 minutes until heated through.
- Add the coconut milk, mix well, cover and simmer gently for 15 minutes.
- Remove the lid and raise the heat to reduce the liquid until a creamy consistency.
- Squeeze over the juice of a lime and serve.
For the Side:
- While the curry is simmering, top and tail the spring onions, then slice diagonally into 5cm lengths.
- In a heavy bottom frying pan, heat the rapeseed oil over a medium heat. Add the spring onions and fry for 2 minutes turning frequently. Sprinkle over a pinch of salt and a drizzle of the toasted sesame oil and turn over a couple of times. Cook for a further 2 minutes.
- Put a spoonful of the onions on top of the curry to serve with some basil leaves.
Notes
For a milder curry, deseed the chilli before slicing.
For a lighter curry use light coconut milk.
You may also like one of my other favourite recipes …
1
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This Spanish-style chicken bake is a one-pot wonder that’s made with juicy chorizo, chicken and veg. Perfect for a midweek supper or a weekend alternative to a weekend roast.
Check out this recipe
2
Perfect Roast Chicken with Sage and Onion Stuffing
Bland, overcooked meat and vegetables are a thing of the past. The dry, tasteless chicken my parents experienced is no more.
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