By Tana Kosiyabong
A couple of days ago, I went to T&T supermarket near Tinseltown around 8:30 pm. I strategically chose to go at the closing hour because the prices of various food items were deeply marked down. As I scanned through the display fridges, I stumbled upon a pack of smoked turkey meat on sale for $1.99.
Before I knew it, my brain cells had already form a committee in my cranium, and unanimously voted to purchase that cold tray of meat. Shortly after, I was also informed that they had decided that I must cook a strange Cheap Appétit concoction named Massaman Curry Turkey with fries.
“What, are you guys nuts? Curry and Fries? How did you come up with that?” I complaint to the committee.
“We have leftover fries from lunch, turkey meat, and a can of Massamun curry at home.” the spokesperson sternly replied.
“And it’s perfect for the Thanksgivings leftover turkey recipe too,” Mr. President added with his squeaky voice.
“And I need to see a shrink,” I mumbled to myself.
If you have ever dealt with the mighty bureaucrats before, you would know how useless it was to protest the committee’s decision. All I can do was to buy a multi-grain bagel just in case the fries wouldn’t work out with the curry, then headed home. The next day, I found myself cooking the Mussaman Turkey with fries for lunch as I was told.
1 can of 386 ml Aroy-D Mussaman Curry ($1.99 at Nester Market at Abbot and Cordova Streets)
250 grams of Turkey meat ($1.99 on sale at T&T—If you use leftover turkey, it is technically free)
1 handful of leftover fries (technically free)
5-6 baby carrots (optional-I already have them at home)
5-6 Thai basil leaves (optional-I already have them at home)
¼ cup of water or chicken stock
10 roasted peanuts (optional–I don’t have them at home, so I skipped them.)
HOW TO MAKE MASSAMAN TURKEY CURRY
1. Open a can of Aroy-D Massaman Curry and pour into a small pot. (For a one-handed can-opening method, click here.)
2. Throw in the leftover turkey meat, baby carrots and ¼ cup of water/stock into the pot. If you have roasted peanuts, throw them in as well.
3. Bring the curry to a boil; then turn the heat down to low and let it simmer for 15-20 minutes.
HOW TO REHEAT THE LEFTOVER FRIES
1. Preheat the oven at 375 °F for 10 minutes
2. While waiting for the oven, line an oven-safe pan with a sheet of aluminum foil. Place basil leaves on top of the foil (optional).
5. Take the fries out of the oven. Let them sit for a couple of minutes. Then serve with the curry. (Read the serving suggestion below before serve)
THE TASTE TEST
The first bite was a happy surprise. The crispy fries did go well with the mussamun curry. Thanks to the simmered time, the turkey meats had absorbed the lovely curry flavor. I was impressed by the brain cell committee’s decision. However, a few spoonfuls later, it became clear that the dish was too oily due to the grease from both the curry and the fries. I had a hard time finishing it. But no worries, I can fix this. Please read the serving suggestion below to see how.
If you were to try this recipe, use a small amount of the mussaman curry as a sauce on top of the fries, instead of dumping the fries in a bowl full of massaman curry like I did on this post. In this way, it wouldn’t become overly greasy after a few bites. You can also eat the curry with other non-greasy carbs such as toasted bagel, toasts, or steamed rice.
Later that night, I had Mussamun Curry Turkey with toasted bagel. It was way better than the greasy lunch. Tana:1, the brain cell committee:0. Happy Thanksgivings everyone!
Remaining Budget: $94.77
Budget Spent: -$5 ($1.99 (curry) + $1.99 (turkey) +$0.69 (bagel) +$0.43 (misc. ingredients))
Budget Available: $89.77
©2010 Tana Kosiyabong and CheapAppetite.com™. All rights reserved.