Thai Curry Stew with Turkey and Zucchini

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

Preparation

1. 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. 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. 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. 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. 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.