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Thai Curry Stew with Turkey and Zucchini Recipe

Thai Curry Stew with Turkey and Zucchini Recipe

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Thai Curry Stew with Turkey and Zucchini

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Ingredients

Count

Nutrition

4270

Calories

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Ingredients:

Serving

1 to 2 dried thai or other hot red dried chiles, stems discarded
1/4 cup boiling water
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp 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 tbsp olive oil
1 1/2 cups grated peeled carrot
1 cup chopped yellow onion
1/2 tsp kosher salt
1/4 tsp 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 tbsp chopped fresh cilantro leaves
6 lime wedges

Directions:

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.
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 teaspoons nuts, and 1 teaspoon cilantro. Serve with lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4269.6 Kcal (17876 kJ)
Calories from fat	1532.27 Kcal
		% Daily Value*
Total Fat	170.25g	262%
Cholesterol	3698.06mg	1233%
Sodium	3994.31mg	166%
Potassium	5792.29mg	123%
Total Carbs	400.02g	133%
Sugars	43.26g	173%
Dietary Fiber	35.91g	144%
Protein	321.15g	642%
Vitamin C	165.3mg	276%
Vitamin A	37.1mg	1238%
Iron	336.6mg	1870%
Calcium	1160.2mg	116%

Amount Per 100 g
Calories	123.08 Kcal (515 kJ)
Calories from fat	44.17 Kcal
		% Daily Value*
Total Fat	4.91g	262%
Cholesterol	106.6mg	1233%
Sodium	115.14mg	166%
Potassium	166.97mg	123%
Total Carbs	11.53g	133%
Sugars	1.25g	173%
Dietary Fiber	1.04g	144%
Protein	9.26g	642%
Vitamin C	4.8mg	276%
Vitamin A	1.1mg	1238%
Iron	9.7mg	1870%
Calcium	33.4mg	116%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

98.8

Points
114

PointsPlus

Good Points

saturated fat free,
low sodium

Bad Points

High in Sodium,
High in Total Fat

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