| Total Time: 30 mins | Yields: 4 servings |
Ingredients:
- 2 tbsp. canola oil
- 2 tbsp. Thai red curry paste
- 1/2 small kabocha squash
- 1 c. unsweetened coconut milk
- 1 tbsp. Asian fish sauce
- 3 c. roasted turkey
- 3 tbsp. fresh lime juice
- 1/2 c. mixed herbs, such as cilantro and basil
- kosher salt
- Pepper
Directions:
- In a large saucepan, heat the oil. Add the curry paste and squash and cook over high heat, stirring, until lightly caramelized, 3 minutes.
- Add the coconut milk, fish sauce and 4 cups of water and bring to a boil. Cover and simmer until the squash is tender, about 15 minutes.
- Stir in the turkey, lime juice and herbs and season with salt and pepper.
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