Active Time
Total Time
30 MIN
Serves : 4
© Christina Holmes

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

Aggregate Rating value: 4

Review Count: 5776

Worst Rating: 0

Best Rating: 5