Finished curry inside a pumpkin bowl, sitting on mat on a table.

Turkey Red Curry in Pumpkin Bowls

Name: Turkey Red Curry in Pumpkin Bowls Recipe
Prep time: 1 h 50 min
Cook time: 2 h
Yield: 4-6 Servings
Cuisine: Poultry
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

Courtesy of Bull Outdoor Products

Makes: 4 - 6 servings
Prep Time: 20 - 50 minutes
Cook Time: 1 - 2 hours

Ingredients:

Sweet Pie Pumpkins, Red Kabocha Squash, or other similar sized winter squash

For Red Curry Broth:

Coconut or Canola Oil
Shallots, finely chopped
Garlic, minced
Fresno or Jalapeño Peppers, seeded and chopped
Prepared Red Curry Paste
Coconut Milk
Chicken, Turkey or Vegetable Broth
Thai or Vietnamese Fish Sauce (optional)
Toasted Sesame Oil
Lime, zest and juice
Chopped Herbs - basil, cilantro, and/or mint + more for garnish
Diced or Shredded Turkey
Cashews
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

Additional Items:

• Aluminum Foil
• Large Skillet

Directions:

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 jalapeño 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 lid.
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.