What better than a curry on Boxing Day? You've no doubt got lots of thighs, legs, wings and spuds left from yesterday - here's how to turn them into a delicious meal.
Ingredients - The Massaman curry
- 1 large white onion (16p)
- 1 lime (20p)
- 2 cans (400ml each) of coconut milk (98p)
- 1 105g Bart Massaman paste (£1.75)
- 500g of Tesco easy cook rice (64p)
The cupboard staples\leftovers...
- Salt, black pepper, vegetable oil, peanut butter, brown sugar, fish sauce, potatoes (leftover from Christmas day) , turkey (or pheasant) thighs, legs and wings.
Total cost
If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Tesco, where it came to £3.73 - that's 62p per head!
Instructions
- Firstly, get a large wok on the heat and add a really good glug of vegetable oil. Season the thighs, legs and wings and brown in the wok. Remove from the wok and then add the sliced white onion and soften a little.
- Now add the massaman paste, 2 tablespoons of peanut butter, 1 tablespoon of brown sugar and salt and pepper. Cook out the paste a little and a cup of water to loosen the sauce.
- Next up add the coconut milk and three tablespoons of fish sauce. Bring up to a simmer and add back the pheasant pieces. Simmer on a low heat for 45 minutes until the pheasant is tender.
- Finally add the leftover potatoes to heat through and the juice of one lime.
- Serve with steamed white rice and happy eating!
