Turkey Red Curry in Pumpkin Bowls
Serves 4 - 6
- 4 to 6 sweet pie pumpkins
- red kabocha squash, or other similar sized winter squash
Red Curry Broth
- 2 tbsp. coconut or canola oil
- 3 shallots, finely chopped
- 2 cloves garlic, minced
- 2 Fresno or jalapeno peppers, seeded and chopped
- 3 - 4 tbsp. prepared red curry paste
- 2 cans (15 oz. each) coconut milk
- 1 cup chicken, turkey or vegetable broth
- 3 tbsp. Thai or Vietnamese fish sauce (optional)
- 1 tsp. toasted sesame oil
- Juice and grated zest from 1 lime
- 1/2 cup chopped herbs - basil, cilantro, and/or mint + more for garnish
- 2 - 3 cups diced or shredded turkey
- 1/2 cup cashews
- 2 - 3 cups leftover vegetables*
- Lime wedges, for serving
*Ideas for extra vegetables if not enough is leftover:
- Japanese eggplants, 1/2-in. dice
- red bell pepper, chopped
- russet potato or sweet potato, peeled and 1/2-inch diced
- Large handful for green beans or snow peas
- Sliced mushrooms
- cups baby spinach
Cut tops from squash or pumpkins and scrape out seeds and pulp; if necessary slice a very small amount from the bottoms so they won't fall over. Set aside.
Heat oil in a wok or large skillet on high heat. Add shallots, garlic, and jalapeno and stir fry for 30 seconds or until fragrant. Add curry paste and stir fry for another minute. Stir in coconut milk, broth, fish sauce, sesame oil. Bring to a boil and simmer for 5 minutes. If using fresh vegetables, add them now and simmer for a few minutes until just al dente.
Set up grill for indirect heat cooking with medium-high heat.
Stir the lime juice and zest, herbs, turkey, cashews, and leftover vegetables into the curry. Ladle curry into the pumpkins and place on grill away from the heat. Lay a piece of aluminum foil over the tops (no need to do individually) and close the grill cover. Cook for 30 to 45 minutes or until the flesh of the pumpkin can be easily pierced with a sharp knife. Carefully remove from grill and serve plated with lime wedges and a hit of fresh herbs.
Recipe from Bull Outdoor Products.