Thai Curry Turkey

• 2 cups uncooked jasmine rice
• 3 cups water
• 1/2 teaspoon kosher salt, divided
• 1 cup light coconut milk
• 1/4 cup fat-free, less-sodium chicken broth or water
• 1 teaspoon green curry paste
• 1 tablespoon fish sauce, plus more for serving
• 2 tablespoons brown sugar
• 1 1/2 cups cubed peeled butternut squash (or leftover sweet potato)
• 2 cups chopped cooked turkey breast
• 3/4 cup frozen green peas
• 1/4 cup cilantro sprigs
• 1/4 cup thinly sliced red bell pepper strips
• Lime wedges, for serving

1. Combine rice, 3 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat, and simmer, covered, 15-20 minutes or until all the water has been absorbed. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork before serving.
2. While rice cooks, combine coconut milk, broth, 1/4 teaspoon salt, curry paste, fish sauce, and brown sugar; bring to a boil. Reduce heat, and simmer 2 minutes. Stir in squash, turkey, and peas; simmer 2-3 additional minutes or until turkey and squash are heated through. Transfer to a serving dish; garnish with cilantro and red pepper strips, and serve over rice, with additional fish sauce and lime wedges.

jasmine rice, water, kosher salt, light coconut milk, chicken broth, green curry, fish sauce, brown sugar, butternut squash, turkey breast, frozen green peas, cilantro sprigs, red bell pepper, lime wedges

Taken from www.myrecipes.com/recipe/thai-curry-turkey (may not work)