Place all of the ingredients for the curry paste in a food processor.
Process until blended to a smooth consistency.
Warm a pan over a medium-high heat.
Add the oil to the pan then the green curry paste. Fry for a minute or 2.
Stir in the coconut milk, then add the broccoli florets and green beans and simmer for 5 minutes or until the vegetables are cooked.
Place shredded pieces of leftover turkey on a warm bed of rice and pour the sauce on top.
Garnish with basil and a good squeeze of lime.
1 can coconut milk
1½ Tbsp Ground nut oil
thai basil leaves or fresh basil
Handful chopped coriander to garnish
100g fine green beans
Cooked turkey, (sliced chopped or shredded)