Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
35 Mins
Total Time
1 Hour 25 Mins
Serves 6

The mashing step thickens the broth; you can skip it for a looser stew.

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

carylanddon's Review

December 02, 2014
Good way to use up Thanksgiving turkey, but hardly a curry. Double or triple spices and add chili garlic sauce to enhance flavor. Would be good with naan.

NaomiYulfo23's Review

November 09, 2012

paalouf's Review

April 02, 2012

hlockwoo's Review

November 27, 2011

indytrish's Review

November 08, 2011

BeckiSue's Review

November 06, 2011
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.