Ingredients

The following ingredients have 4 Servings
  • 1.7 lb lb butternut squash (750 g, Note)
  • 2 tablespoons oil
  • 1.5 lb turkey breast (700 g)
  • 2 garlic cloves
  • 1 dried chili
  • 1 piece of ginger (about the size of a walnut)
  • 1 teaspoon turmeric
  • 2 red bell peppers
  • 1 cup chicken stock (250 ml)
  • 1 can coconut milk (400 g/ 14 oz)
  • 1 bunch of green onions
  • fresh coriander
  • fine sea salt and pepper

Instruction

  • Prepare pumpkin: Peel the squash (if using Hokkaido, there is no need to peel). Grate about 200 g/7 oz of the squash or pumpkin. Cube the rest of it.
  • Cut the turkey breast into cubes. Both pumpkin and turkey cubes should have a similar size, but keep them separated.
  • Prepare vegetables: Grate the garlic cloves, chili and ginger, cut the red bell peppers into small cubes and chop the green onions.
  • Fry meat: Heat the oil in a large pan. Fry the turkey breast cubes in several batches. Don't overcrowd the pan; otherwise, the meat will cook in its liquid instead of being fried.
  • Saute: Place all the meat back in the pan, add salt, garlic, ginger, chili, and turmeric and let cook for about 2 minutes until fragrant.
  • Simmer: Add the grated and cubed pumpkin or squash, peppers, chicken stock, and coconut milk. Bring to a boil, and let cook for about 15 minutes or until the pumpkin cubes and the meat are tender.
  • Add the chopped green onions and let cook for another 2 minutes. Adjust the taste with salt and pepper and scatter the coriander over the dish.
  • Serve hot with rice