My Favourite Healthy Way To Use Leftover Christmas Turkey

#Christmas is all about the turkey and turkey is all about the leftovers! The same thing happens year after year, you indulge on a giant bird, assuring yourself this year it will all get eaten! But of course, you are left with turkey for days!Embed from Getty ImagesSo if you are looking to use Christmas day as the ultimate cheat day and get back on your diet come boxing day, that left over bird of juiciness can be ridiculously tempting. So, the only way to beat temptation is to use your leftover turkey in a healthy leftover Christmas turkey recipe.For me personally, this time of year is all about warm food, even when watching your weight. I love a good salad, but when it is already cold outside, you need something warm on your stomach, even if it something low in calories.My favourite way to use my leftovers is in a great Thai curry. I want to share my personal recipe with you and hope you will give it a try and love it as much as I do. Also, due to numerous food allergies, my recipe is also nut and gluten free!Healthy Turkey Thai Curry With Two Colour RiceEmbed from Getty ImagesWell let’s face it, who doesn’t love a curry on boxing day! So why not make it an aromatic, lightly spiced, thai curry. With some fresh veggies, leftover turkey and traditional mix of thai spices, this is an epic winter warmer.I also only ever make Egyptian style two colour rice. My Egyptian mother in law showed me how to make it and it beats plain old boiled rice any day! It adds so much flavour to rice that I simply can't eat it any other way!For me, I don’t like using pastes in curries and so on. The only way to be sure of the quality and content of what you’re making is by doing it from scratch. Get out your mixer and a large, heavy pan as well as a saucepan for your rice.The whole dish comes in at around 400 calories, so leaves you plenty to play with for the rest of the day.Ingredients:Thai Curry Paste:1 stick of lemongrass2 cubes of peeled fresh ginger (1cm thick)1 red chilli pepper4 large garlic cloves peeled1 tablespoon of tomato puree1 tablespoon of olive oilCurry:1 cup of peeled and chopped butternut squash2 cups of leftover turkey2 ½ cup of low fat chicken stockThinly sliced red and yellow bell pepper strips1 chopped onion½ cup low fat coconut milk2 cups of washed long grain rice2 lime wedges and some coriander sprigs for servingMethod:Put all of the ingredients for the paste into a blender and mix until a paste like consistency.Put the paste into the pan on a medium heat and add the vegetables and leftover turkey and lightly fry for about 5 minutes. Then add the coconut milk and stir well. Slowly add ¼ of the chicken stock while stirring. Cover the pan and leave to simmer.Add 1 tablespoon of olive oil to a medium saucepan and add ¼ of the washed rice. Lightly fry the rice on a high heat until it turns golden brown. Then add the rest of the a pinch of salt and pepper and the rest of the chicken stock. Stir the rice well to make sure it is totally covered by the stock, cover with a lid and leave on a low heat for 20 minutes.Remove the lid and check to see if all liquid has been absorbed by the rice and stir well. If there is still liquid visible recover for a further 10 minutes and check again. When all of the liquid is no longer visible, recover and leave for five further minutes.Plate up the rice. Uncover the curry and give it a good stir. Add the curry to the plate and garnish with some sprigs of coriander and a slice of lemon.Embed from Getty ImagesGive this aromatic twist on turkey a go and see what you think. Let me know how you get on in the comments below.