Probably not really Thai, but it reminded me of that when I put the ingredients together! 
1 pound ground turkey
6 medium shitake mushrooms, chopped
3 medium portabella mushrooms, chopped
one medium onion, sliced thin
3 stalks celery heart, chopped
1 medium green pepper, chopped
1 medium yellow squash, chopped
4 cups chicken broth
1 small can Goya tomato sauce
1 Tablespoon Thai red curry paste
1 package cooked, small-type pasta, (I used stars)(only use on a carb up or baseline day)
salt and pepper
1/4 cilantro, chopped
1/2 lime, sliced into quarters
Like I said, not all these flavors would be in Thai Turkey Stew, it just reminded me a little bit of a Thai dish, so that’s what I call it!
Brown the ground turkey and remove from skillet and place in a large stew/soup pan. Turn the heat on medium high under the pan and add 4 cups of chicken broth to turkey along with the tomato sauce. Place a couple of tablespoons of the chicken broth in a bowl and whisk with the Thai red curry paste. (If you like spicy, you can add more curry paste). Add to stew pot and bring to a boil and reduce to simmer.
Place 1 Tablespoon olive oil in skillet and heat it pretty high. Add mushrooms, onion, celery and stir. Reduce heat to medium and let cook about 10 – 12 minutes, stirring frequently. Add green pepper, squash, cook an additional 10 minutes. (I like the flavor the cooking gives the vegetables in the stew). Add the vegetables to the stew pot. Let simmer an additional 20 minutes or so and add the pasta. Be careful to stir every so often as the pasta tends to sink to the bottom and stick. Add salt and pepper to taste.
About 10 minutes before serving, add the chopped cilantro to the stew pot.
Ladle the stew into the bowls and place a slice of lime on the edge. Have everyone squeeze the lime over the stew just before eating!
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