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
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.