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Yields:
4
Total Time:
30 mins
This quick stew from F&W's Kay Chun is fragrant with curry, lime and herbs. It's an excellent way to use leftover turkey.
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Ingredients
- 2 Tbsp. canola oil
- 2 Tbsp. Thai red curry paste
- 1/2 small kabocha squash
- 1 cup unsweetened coconut milk
- 1 Tbsp. Asian fish sauce
- 3 cups roasted turkey
- 3 Tbsp. fresh lime juice
- 1/2 cup mixed herbs, such as cilantro and basil
- kosher salt
- Pepper
Directions
- Step 1In a large saucepan, heat the oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes. Stir in the turkey, lime juice and herbs and season with salt and pepper.
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- Step 1In a large saucepan, heat the oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes. Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes. Stir in the turkey, lime juice and herbs and season with salt and pepper.
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