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.
Slideshow: Turkey Soups
2 tablespoons canola oil
2 tablespoons Thai red curry paste
1/2 small kabocha squash (1 pound)—peeled, seeded and cut into 1 1/2-inch
pieces (4 cups)
1 cup unsweetened coconut milk
1 tablespoon Asian fish sauce
3 cups (3/4 pound) shredded roasted turkey
3 tablespoons fresh lime juice
1/2 cup mixed chopped herbs, such as cilantro and basil
How to Make It
In 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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.