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.
- 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
- Kosher salt
- Pepper
- 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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