Thai Curry Stew with Turkey and Zucchini

Name: Thai Curry Stew with Turkey and Zucchini
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Thai, Asian
Ingredients: 0 teaspoons freshly ground black pepper; 710 milliliters hot cooked brown basmati rice; 355 milliliters grated peeled carrot; 15 cilantro sprigs, coarsely chopped; 1 teaspoons coriander seeds; 1 teaspoons cumin seeds; 59 milliliters chopped unsalted, dry-roasted peanuts; 2 Tbsps chopped fresh cilantro leaves; 1 inches peeled fresh ginger, coarsely chopped; 2 garlic cloves, crushed; 1 teaspoons kosher salt; 237 milliliters light coconut milk; 1 teaspoon grated lime rind; 6 lime wedges; 946 milliliters fat-free, lower-sodium chicken broth; 2 Tbsps olive oil; 1 to 2 dried Thai or other hot red dried chiles, stems discarded; 710 milliliters chopped cooked skinless turkey (light and dark meat); 59 milliliters boiling water; 237 milliliters chopped yellow onion; 828 milliliters coarsely chopped zucchini (about 2 medium), divided

The recipe Thai Curry Stew with Turkey and Zucchini could satisfy your Asian craving in around 1 hour and 25 minutes. This recipe makes 6 servings with 594 calories, 24g of protein, and 16g of fat each. This recipe covers 31% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up pepper, cilantro leaves, onion, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It works well as a reasonably priced main course. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Combine chiles and 1/4 cup boiling water in a bowl; let stand for 15 minutes or until chiles are soft.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Remove chiles; discard water.

Ingredients you will need

Chili Pepper

Water

Combine coriander and cumin in a small skillet over medium heat. Cook 3 minutes or until toasted, shaking pan frequently.

Ingredients you will need

Coriander

Cumin

Equipment you will use

Frying Pan

Place spice mixture in a spice or coffee grinder, and process until finely ground.

Ingredients you will need

Coffee

Combine the ground spices, chiles, rind, cilantro sprigs, garlic, and ginger in a food processor; process until finely chopped.

Ingredients you will need

Cilantro

Chili Pepper

Garlic

Ginger

Spices

Beef

Equipment you will use

Food Processor

Add coconut milk, and process until smooth.

Ingredients you will need

Coconut Milk

Heat a Dutch oven over medium heat.

Equipment you will use

Dutch Oven

Add oil to pan; swirl to coat.

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Cooking Oil

Equipment you will use

Frying Pan

Add carrot and onion; cook 5 minutes or until onion is tender, stirring occasionally.

Ingredients you will need

Carrot

Onion

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.

Ingredients you will need

Coconut Milk

Zucchini

Pepper

Broth

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Zucchini

Potato

Whole Turkey

Equipment you will use

Immersion Blender

Potato Masher

Frying Pan

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.

Ingredients you will need

Cilantro

Nuts

Rice

Stew

Equipment you will use

Bowl

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Essay Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 9 dollars per bottle.