Leftover Turkey Red Curry

Ingredients

• 1 stalk fresh lemongrass
• 3 tablespoons vegetable oil
• 2 large shallots (about 6 ounces), thinly sliced
• 3 large garlic cloves, minced
• 1 (1-inch) piece fresh ginger, peeled and minced
• 5 tablespoons red curry paste
• 1 (13½-ounce) can full-fat coconut milk
• 8 ounces butternut squash, peeled, cut into 1½-inch pieces (about 2 cups)
• 1 1/2 cups water (or low-sodium chicken or turkey stock)
• Kosher salt, to taste
• 1 pound leftover turkey meat, cut or torn into 1-inch pieces (about 3 cups)
• 1 tablespoon dark or light brown sugar
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons fish sauce
• 1/2 cup roughly chopped cilantro leaves
• Steamed white or brown rice and lime wedges, for serving

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