Cut 600g left over cooked turkey into bite sized chunks. Sauté in 1tbsp oil then add a 50g sachet of Sharwoods Thai Green curry paste and sizzle for 1 minute.
Add 400g can coconut milk, 1tsp caster sugar and 1tsp Thai fish sauce. Simmer for 10 minutes.
For extra colour try adding 100g fine green beans, mangetout or baby sweetcorn or a mixture of all three to the pan along with the turkey.
A handful of freshly chopped coriander scattered over at the end makes this curry extra special. Serve with boiled rice in bowls