Thai Curry Stew with Turkey and Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The mashing step thickens the broth; you can skip it for a looser stew. Ingredients:
1 to 2 dried thai or other hot red dried chiles, stems discarded |
1/4 cup boiling water |
1/2 teaspoon coriander seeds |
1/2 teaspoon cumin seeds |
1 teaspoon grated lime rind |
15 cilantro sprigs, coarsely chopped |
2 garlic cloves, crushed |
1 (1/2-inch) piece peeled fresh ginger, coarsely chopped |
1 cup light coconut milk |
2 tablespoons olive oil |
1 1/2 cups grated peeled carrot |
1 cup chopped yellow onion |
1/2 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
4 cups fat-free, lower-sodium chicken broth |
3 1/2 cups coarsely chopped zucchini (about 2 medium), divided |
3 cups chopped cooked skinless turkey (light and dark meat) |
3 cups hot cooked brown basmati rice |
1/4 cup chopped unsalted, dry-roasted peanuts |
2 tablespoons chopped fresh cilantro leaves |
6 lime wedges |
Directions:
1. Combine chiles and 1/4 cup boiling water in a bowl; let stand for 15 minutes or until chiles are soft. Remove chiles; discard water.
2. Combine coriander and cumin in a small skillet over medium heat. Cook 3 minutes or until toasted, shaking pan frequently. Place spice mixture in a spice or coffee grinder, and process until finely ground. Combine the ground spices, chiles, rind, cilantro sprigs, garlic, and ginger in a food processor; process until finely chopped. Add coconut milk, and process until smooth.
3. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add carrot and onion; cook 5 minutes or until onion is tender, stirring occasionally. Add the coconut milk mixture, salt, and pepper. Increase heat to high, and cook for 4 minutes or until mixture reduces and begins to brown, stirring frequently. Reduce heat to medium-high; add broth, scraping pan to loosen browned bits. Bring to a boil; stir in 2 cups zucchini. Simmer for 45 minutes or until zucchini is very tender.
4. Remove pan from heat. Mash zucchini mixture with a potato masher, or blend with an immersion blender. Return pan to medium-high heat. Stir in the remaining 1 1/2 cups zucchini and turkey; cook 2 minutes or until thoroughly heated.
5. Spoon 1/2 cup rice into each of 6 shallow bowls; top each serving with about 1 cup stew, 2 teaspoons nuts, and 1 teaspoon cilantro. Serve with lime wedges.
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