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Thai Curry Stew With Turkey And Zucchini

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Ingredients

1 to 2 dried Thai or other hot red dried chiles, stems discarded

1/4 cup boiling water

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1 teaspoon grated lime rind

15 cilantro sprigs, coarsely chopped

2 garlic cloves, crushed

1 (1/2-inch) piece peeled fresh ginger, coarsely chopped

1 cup light coconut milk

2 tablespoons olive oil

1 1/2 cups grated peeled carrot

1 cup chopped yellow onion

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 cups fat-free, lower-sodium chicken broth

3 1/2 cups coarsely chopped zucchini (about 2 medium), divided

3 cups chopped cooked skinless turkey (light and dark meat)

3 cups hot cooked brown basmati rice

1/4 cup chopped unsalted, dry-roasted peanuts

2 tablespoons chopped fresh cilantro leaves

6 lime wedges

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