Note: the photograph does not do it justice!

Whilst rummaging around in my freezer I found some pieces of leftover Christmas turkey and thought ‘a-ha!’ I can use up the coconut milk which I have in the fridge and make a Thai-ish curry. It ended up being very ‘-ish’ because it was only once I had started cooking that I realised that what I had defrosted was, in fact, gammon. I decided to go with it and was pleasantly surprised – the salty/smokey meat really worked with the Thai spices.

Ingredients

Diced gammon (about a handful)
1/2 a sweet potato
1 small onion
1/2 pint approx of coconut milk
1 teaspoon chilli flakes
2 dried kaffir lime leaves.
2 strands of lemongrass
1 piece dried galangal.
1/2 teaspoon dried ground galangal
A splash of fish sauce

Method
Fry the onion and  chilli until the onions begin to soften, then add the sweet potato and other spices and cook for a couple more minutes.
Add the chunks of gammon and the coconut milk and simmer gently until the sweet potato is cooked.
Add a splash of fish sauce and serve with rice or rice noodles.