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leftover turkey red curry

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Turkey

Leftover Turkey Red Curry

Is it just me or do you always crave something spicy and brothy after a big holiday meal? Something bold and punchy to smack you out of your stupor? For the past few years, after every Thanksgiving, I’ve made one of two things: either a bathtub-sized bowl of fiery instant ramen or, if I’ve sequestered enough leftover turkey, this fragrant Thai-style curry.

Ingredients

  • 1 stalk fresh lemongrass
  • 3 tablespoons vegetable oil
  • 2 large shallots (about 6 ounces), thinly sliced
  • 3 large garlic cloves, minced
  • 1 (1-inch) piece fresh ginger, peeled and minced
  • 5 tablespoons red curry paste
  • 1 (13½-ounce) can full-fat coconut milk
  • 8 ounces butternut squash, peeled, cut into 1½-inch pieces (about 2 cups)
  • 1 1/2 cups water (or low-sodium chicken or turkey stock)
  • Kosher salt, to taste
  • 1 pound leftover turkey meat, cut or torn into 1-inch pieces (about 3 cups)
  • 1 tablespoon dark or light brown sugar
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons fish sauce
  • 1/2 cup roughly chopped cilantro leaves
  • Steamed white or brown rice and lime wedges, for serving

Directions

  • Using the back of a heavy knife or mallet, bruise the lemongrass along its length. Tie it into a knot.
  • Heat the oil in a large, heavy pot (such as a Dutch oven) over medium-high heat until shimmering. Add the shallots and cook, stirring occasionally, until soft and pale golden, about 5 minutes. Add the garlic, ginger, and curry paste. Cook, stirring constantly, until fragrant and the paste is slightly darker, about 3 minutes. Scoop the thick cream from the top of the coconut milk (about ⅓ cup) and add to the curry paste. Cook, stirring frequently, until beads of fat rise to the top, about 3 minutes (if the spice paste threatens to burn along the way, lower the heat to medium).
  • Add the butternut squash, remaining coconut milk, water, 1/2 teaspoon of salt, and the lemongrass knot. Bring to a simmer and cook, covered, over medium-high heat until the squash is almost tender (a skewer, toothpick, or fork inserted into a piece should be met with slight resistance), 6 to 8 minutes. Add the turkey and continue simmering, uncovered, until the squash is fully cooked and the turkey is warm, 8 to 10 minutes. Remove from the heat.
  • Fish out and discard the lemongrass knot; stir in the brown sugar, fish sauce, and lime juice. Taste and adjust the seasoning if needed. Garnish with the cilantro and serve immediately with steamed rice and plenty of lime wedges to squeeze on top.

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