Saiphin Moore’s Turkey Green Curry Recipe

Elevate your Christmas leftovers with this Turkey Green Curry Recipe by Saiphin Moore, co-founder of the popular Thai restaurant group, Rosa’s Thai.

Thai Easy Serves 4

Image: Rosa’s Thai/Saiphin Moore

Ingredients

500g leftover turkey, cut into bite-sized pieces
1 tbsp vegetable oil
3 tbsp green curry paste
400ml coconut milk
1 tbsp palm sugar
2 tbsp fish sauce
3 lime leaves, torn
100g pea aubergines (available online or from Thai supermarkets)
100g Thai aubergines, cut into quarters (or purple aubergines, cut into chunks)
150g cooked bamboo shoots, cut into bite-size pieces
A pinch of sea salt
A handful of basil leaves
Steamed rice to serve

Method

Heat the oil in a saucepan over a high heat and add the curry paste. Stir-fry for 10 seconds until fragrant.
Reduce the heat to medium and add half the coconut milk. Cook for about 2 minutes until the oil splits and rises to the surface.
Add the remaining coconut milk, the palm sugar and fish sauce, and season with a pinch of salt. Stir in the lime leaves, pea aubergines, Thai aubergines, leftover turkey and the bamboo shoots. Cook over a medium heat for 5-7 minutes. Stir in the basil leaves.
Ladle into serving bowls, garnish each one with some sliced chilli and a sprig of basil. Serve with steamed rice.
To garnish: 2 red spur chillies (diagonally sliced) and some sprigs of basil.

Saiphin Moore’s Turkey Green Curry Recipe

Recipe notes by Saiphin Moore

Growing up on a mountain farm, the whole family would be up by 4.00am to get ready for the day’s work. From the age of 7, my task was to light the fire and charcoal and prep the ingredients to make our breakfast.

The green curry was one of the first dishes I ever learned how to make. For a vegetarian version, leave out the fish sauce and use firm or extra-firm tofu instead of Turkey. It’s equally delicious!

About this recipe

This recipe is courtesy of Saiphin Moore, co-founder of the popular Thai restaurant group Rosa’s Thai, which offers a menu filled with beloved classics like Pad Thai and Green Curry alongside vegan-friendly options, all served in a warm and welcoming atmosphere. Perfect for casual meals or special occasions, Rosa’s Thai invites diners to savour bold, authentic flavours of Thai cuisine.

Rosa’s Thai Cookbooks

In keeping with its contemporary twist on authentic Thai dishes (sometimes based on Western ingredients), Rosa’s Thai cookbooks celebrate traditional Thai cooking techniques and feature over 200 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from our founder Saiphin’s regular trips back home.

Rosa’s Thai Cafe: The Cookbook
This cookbook celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from founder Saiphin Moore’s regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice.

Buy cookbook

Rosa’s Thai Cafe: The Vegetarian Cookbook
Finding a strictly vegetarian menu can be difficult in Thailand, where fish sauce is the king of the kitchen. Chef Saiphin embraces this challenge in her second book, with over 100 delicious and simple recipes for adventurous, Thai-loving vegans and vegetarians, featuring authentic dishes such as Tom Yum Mushrooms, Panang Curry Tofu, Stir Fried Aubergine with Soybean Sauce and Butternut Red Curry.

Buy cookbook