How to Make a Thai-Type Curry From Leftovers

One way to conserve valuable cash is by using leftovers creatively. Curries are by their nature a hodgepodge of vegetables and meat, which makes them ideal for using up leftovers while making a creative and fun meal.

Difficulty: Moderate

Instructions

Things You'll Need:

• Thai green curry paste
• 1 can coconut milk
• 1 can chicken or beef broth
• Shallots
• Ginger root
• A food processor
• Basil leaves
• Leftover vegetables, such as carrots, green peppers and sprouts
• 1 can bamboo shoots
• Cooked rice
• Leftover meat, such as pork, turkey, chicken or beef
• Cooking oil

1. Cube the leftover meat and set aside. There should be 2 cups of meat.

2. Process 1 inch of ginger with 2 shallots in the food processor.

3. Heat the oil in a large skillet or wok.

4. Stir-fry the ginger and shallots until fragrant.

5. Add the chopped up veggies and stir-fry until tender.

6. Add two teaspoons of the Thai curry paste and stir for about 1 minute.

7. Add the broth and coconut milk, bring to a boil and simmer down for about 10 minutes.

8. Add the bamboo shoots and basil leaves (to taste), simmer for another 10 minutes.

9. Serve over steamed rice.

Tips & Warnings

• If you want to add color, add some cherry tomatoes halved to your mixture at the same time you add the basil leaves.