Turkey Red Curry in Pumpkin Bowls Recipe | Blue Rhino

Ingredients

• 4 - 6 Sweet Pie Pumpkins, Red Kabocha Squash, or other similar sized winter squash
• For Red Curry Broth:
• 2 tbsp Coconut or Canola Oil
• 3 Shallots, finely chopped
• 2 cloves Garlic, minced
• 2 Fresno or Jalapeño Peppers, seeded and chopped
• 3 - 4 tbsp Prepared Red Curry Paste
• 2 (15 oz) cans Coconut Milk
• 1 cup Chicken, Turkey or Vegetable Broth
• 3 tbsp Thai or Vietnamese Fish Sauce (optional)
• 1 tsp Toasted Sesame Oil
• 1 Lime, zest and juice
• 1/2 cup Chopped Herbs - basil, cilantro, and/or mint + more for garnish
• 2 to 3 cup Diced or Shredded Turkey
• 1/2 cup Cashews
• 2 to 3 cup Leftover Vegetables
• Ideas for Extra Vegetables, if not enough leftover (choose as many as you like):
• Japanese Eggplants, 1/2 inch dice
• Red Bell Pepper, chopped
• Russet Potato or Sweet Potato, peeled and 1/2 inch diced
• Large Handful of Green Beans or Snow Peas
• Sliced Mushrooms
• Cups of Baby Spinach
• Lime Wedges, for serving
• Additional Items:
• Aluminum Foil
• Large Skillet