Leftover Turkey And Squash Thai Green Curry

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Donal Skehan
Nutrition per serving    (USDA % daily values)
CAL
657
FAT
98%
CHOL
17%
SOD
7%

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Ingredients for 4 servings

1 tablespoon rapeseed oil

1 kg of butternut squash (about 1 squash) peeled, deseeded and chopped into 1 inch cubes

200 g of leftover turkey

1 large onion, roughly diced

3 cloves of garlic, finely chopped

3 tablespoons of Thai Green Curry paste

400 ml of Coconut milk

250 ml of chicken stock

300 g of basmati rice

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