arrow_right Thai or other hot red dried chiles
 arrow_right Coriander
 arrow_right Cumin
 arrow_right Lime, 1 medium
 arrow_right Cilantro, 15 sprigs
 arrow_right Garlic 2 cloves
 arrow_right Fresh ginger, 1 (1/2-inch) piece
 arrow_right Light coconut milk, 1 cup
 arrow_right Carrots, 2 large
 arrow_right Yellow onion, 1 large
 arrow_right Fat-free, lower-sodium chicken broth, 4 cups
 arrow_right Zucchini, 2 medium
 arrow_right Cooked skinless turkey, 3 cups
 arrow_right Basmati rice, 3 cups
 arrow_right Unsalted, dry-roasted peanuts or cashews
 arrow_right Cilantro leaves

PREPARATION
 Discard stems from hot red dried chiles
 Boil water
 Grate lime rind
 Coarsely chop 15 cilantro sprigs
 Crush 2 garlic cloves
 Coarsely chop 1 (1/2-inch) piece peeled fresh ginger
 Grate & peel carrot
 Chop yellow onion
 Coarsely chop zucchini (about 2 medium), divided
 Chop cooked skinless turkey (light and dark meat)
 Chop peanuts or cashews
 Chop cilantro
 Combine chiles and 1/4 cup boiling water in a bowl let stand for 15 minutes or until chiles are soft
 
 
 DIRECTIONS
 Cook brown basmati rice
 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
 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
 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
 Spoon 1/2 cup rice into each of 6 shallow bowls
 Top each serving with about 1 cup stew, 2 tsps nuts, and 1 tsp cilantro
 
 SERVING
 Serve with lime wedges