Singapore Turkey Stew

Singapore Turkey Stew
Photo by Leigh Beisch

Ingredients

  • 1 can (13 1/2 oz.) coconut milk
  • 1 can (13 1/2 oz.) coconut milk
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon lime juice
  • ½ teaspoon Chinese five spice (see notes)
  • ½ teaspoon salt
  • + 27 more ingredients
    • 1 head bok choy (12 oz.), rinsed, stem end trimmed, and cut into 1-inch pieces
    • ½ teaspoon Chinese five spice (see notes)
    • ½ teaspoon salt
    • 1 can (14 oz.) baby corn, drained
    • 1 tablespoon vegetable oil
    • 1 pound ground lean turkey
    • 2 tablespoons all-purpose flour
    • 1 can (14 1/2 oz.) fat-skimmed chicken broth
    • 1 can (14 oz.) baby corn, drained
    • 1 tablespoon vegetable oil
    • 1 tablespoon lime juice
    • ½ teaspoon hot chili flakes
    • ¼ cup drained canned sliced water chestnuts
    • ¼ cup thinly sliced green onions
    • 3 tablespoons chopped fresh cilantro leaves
    • 2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped
    • 1 tablespoon grated fresh ginger
    • 2 cloves garlic, peeled and minced
    • ½ teaspoon hot chili flakes
    • ¼ cup drained canned sliced water chestnuts
    • ¼ cup thinly sliced green onions
    • 3 tablespoons chopped fresh cilantro leaves
    • 2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped
    • 1 head bok choy (12 oz.), rinsed, stem end trimmed, and cut into 1-inch pieces
    • 1 pound ground lean turkey
    • 2 tablespoons all-purpose flour
    • 1 can (14 1/2 oz.) fat-skimmed chicken broth

1. In a large bowl, mix ground turkey, five spice, chili flakes, and salt. Shape mixture into 1-inch balls. Pour flour onto a large rimmed plate and roll balls in flour to coat lightly. 2. Pour oil into a 4- to 5-quart nonstick pan over medium-high heat. Add meatballs in a single layer. Cook, tur...

View full recipe at My Recipes

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