Leftover Turkey And Squash Thai Green Curry

Name: Leftover Turkey And Squash Thai Green Curry
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 300 grams basmati rice; 1 kg butternut squash (about 1 squash) peeled, deseeded and chopped into 1 inch cubes; 250 milliliters chicken stock; 400 milliliters Coconut milk; 3 cloves garlic, finely chopped; 1 large onion, roughly diced; 1 Tbsp rapeseed oil; 3 Tbsps Thai Green Curry paste; 200 grams leftover turkey

The recipe Leftover Turkey And Squash Thai Green Curry could satisfy your Indian craving in roughly 20 minutes. This recipe serves 4. One portion of this dish contains approximately 20g of protein, 29g of fat, and a total of 714 calories. This recipe covers 32% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up basmati rice, butternut squash, garlic, and a few other things to make it today. To use up the coconut milk you could follow this main course with the Coconut Milk Pudding as a dessert. It works well as a rather cheap main course.

Ingredients

Servings:

300grams

basmati rice 1kg

butternut squash (about 1 squash) peeled, deseeded and chopped into 1 inch cubes 250milliliters

chicken stock 400milliliters

Coconut milk 3cloves

garlic, finely chopped 1large

onion, roughly diced 1Tbsp

rapeseed oil 3Tbsps

Thai Green Curry paste 200grams

leftover turkey

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Aichenberg Premium Gruner Veltliner. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 12 dollars per bottle.