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.
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