I skipped the toasting of the spices and used cooked chicken breast instead of turkey, but it still tasted very flavorful. I think there must a step missing at the end. It says to throw in the rest of the zucchini, but then to only cook it for 2 minutes more. I don't want to eat raw zucchini! I cooked it for about 6 minutes. Wish I would have waited to throw the chicken in until the zucchini was finished cooking. Peanuts, cilantro, and lime wedges were delcious toppings when serving.
Thai Curry Stew with Turkey and Zucchini
The mashing step thickens the broth; you can skip it for a looser stew.
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Total: 1 Hour, 25 Minutes
- Calories: 328
- Fat: 11.3g
- Saturated fat: 2.2g
- Monounsaturated fat: 5.3g
- Polyunsaturated fat: 2.1g
- Protein: 27.5g
- Carbohydrate: 31.1g
- Fiber: 4.8g
- Cholesterol: 69mg
- Iron: 3mg
- Sodium: 497mg
- Calcium: 61mg
- 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
- 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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