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

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Category
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Entrée
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Chef
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Cooking Light
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Contributor
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Jeremiah
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Last Update
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6/17/2016 9:28:50 PM
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Prep Time
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80
min
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Cook Time
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30
min
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Serves
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8
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Ingredients
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
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Cooking Instructions
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
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