CHEF JEFF — ONE BYTE AT A TIME: Thai-Style Turkey Curry

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Are you tired of turkey soup and turkey sandwiches? If so, then try this Thai-style curry made with leftover turkey.

Thai-Style Turkey Curry

8 ounces fettuccine

1 tablespoon vegetable oil

5 green onions, sliced on diagonal

3 cloves garlic, minced

1 teaspoon Thai green curry paste

1 15-ounce can chicken broth

½ of a 15-ounce can coconut milk

2 cups cubed cooked turkey

1 cup each: cubed cooked squash, cooked green beans

½ teaspoon salt

Grated lemon zest, chopped cilantro (optional)

Heat a large pot of salted water to a boil; add fettuccine. Cook according to package directions. Drain. Meanwhile, heat oil in a large skillet over medium heat. Add green onions; cook, stirring, 1 minute. Add garlic; cook, stirring 1 minute.

Stir in curry paste; cook 30 seconds. Stir in chicken broth; heat to a boil. Cook 5 minutes to reduce slightly. Stir coconut milk to mix in the cream at the top. Add to skillet. Reduce heat to low; cook 5 minutes. Add turkey, squash, green beans and salt. Cook until turkey is warmed through. Serve over fettuccine in shallow bowls. Garnish with lemon zest and cilantro.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, thai-style turkey curry, features, food, recipes