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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 

Kay Chun
November 2014

Gallery

© Christina Holmes

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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