• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

Use leftover Thanksgiving turkey to make this spicy, fragrant stew. A dollop of yogurt tempers the heat of the Thai chile perfectly.

• 3 tablespoons safflower oil or butter
• 1 small onion, thinly sliced
• 1 tablespoon minced garlic (from 2 large cloves)
• 1 tablespoon minced peeled ginger
• Kosher salt
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 Yukon Gold potatoes, peeled, cut into a 1-inch dice
• 2 1/2 cups no-sodium-added chicken broth
• 1 Thai chile, split (seeds removed for less heat, if desired), plus more, sliced, for serving
• 2 cups coarsely shredded cooked turkey
• 1/4 cup plain yogurt (not Greek), plus more for serving
• Cooked basmati rice and fresh mint or basil leaves, for serving

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