Thai Curry Stew with Turkey and Zucchini

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 cups brown rice hot cooked
• 1.5 cups carrots grated peeled
• 15  cilantro leaves coarsely chopped
• 0.5 teaspoon coriander seeds 
• 0.5 teaspoon cumin seeds 
• 0.3 cup roasted peanuts unsalted chopped
• 2 tablespoons cilantro leaves fresh chopped
• 0.5 inch ginger fresh peeled coarsely chopped
• 2  garlic clove crushed
• 0.5 teaspoon kosher salt 
• 1 cup lite coconut milk light
• 1 teaspoon lime zest grated
• 6  lime wedges 
• 4 cups beef broth fat-free
• 2 tablespoons olive oil 
• 1  chilies dried red hot
• 3 cups turkey dark light skinless cooked chopped ( and meat)
• 0.3 cup water boiling
• 1 cup onion yellow chopped
• 3.5 cups zucchini divided coarsely chopped ( 2 medium)

Equipment

• food processor
• bowl
• frying pan
• potato masher
• dutch oven
• immersion blender

Directions

1. Combine chiles and 1/4 cup boiling water in a bowl; let stand for 15 minutes or until chiles are soft.
2. Remove chiles; discard water.
3. Combine coriander and cumin in a small skillet over medium heat. Cook 3 minutes or until toasted, shaking pan frequently.
4. Place spice mixture in a spice or coffee grinder, and process until finely ground.
5. Combine the ground spices, chiles, rind, cilantro sprigs, garlic, and ginger in a food processor; process until finely chopped.
6. Add coconut milk, and process until smooth.
7. Heat a Dutch oven over medium heat.
8. Add oil to pan; swirl to coat.
9. Add carrot and onion; cook 5 minutes or until onion is tender, stirring occasionally.
10. Add the coconut milk mixture, salt, and pepper. Increase heat to high, and cook for 4 minutes or until mixture reduces and begins to brown, stirring frequently. Reduce heat to medium-high; add broth, scraping pan to loosen browned bits. Bring to a boil; stir in 2 cups zucchini. Simmer for 45 minutes or until zucchini is very tender.
11. Remove pan from heat. Mash zucchini mixture with a potato masher, or blend with an immersion blender. Return pan to medium-high heat. Stir in the remaining 1 1/2 cups zucchini and turkey; cook 2 minutes or until thoroughly heated.
12. Spoon 1/2 cup rice into each of 6 shallow bowls; top each serving with about 1 cup stew, 2 teaspoons nuts, and 1 teaspoon cilantro.
13. Serve with lime wedges.