Singapore Turkey Stew Recipe

Name: Singapore Turkey Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground lean turkey; 1/2 teaspoon Chinese five spice; 1/2 teaspoon hot chili flakes; 1/2 teaspoon salt; 2 tablespoons all-purpose flour; 1 tablespoon vegetable oil; 2 cloves garlic, peeled and minced; 1 tablespoon grated fresh ginger; 1 can (13 1/2 oz.) coconut milk; 1 can (14 1/2 oz.) fat-skimmed chicken broth; 1 head bok choy (12 oz.), rinsed, stem end trimmed, and cut into 1-inch pieces; 1 can (14 oz.) baby corn, drained; 2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped; 1/4 cup drained canned sliced water chestnuts; 1/4 cup thinly sliced green onions $; 1 tablespoon lime juice $; 3 tablespoons

Servings: persons

1 pound ground lean turkey
1/2 teaspoon Chinese five spice
1/2 teaspoon hot chili flakes
1/2 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
2 cloves garlic, peeled and minced
1 tablespoon grated fresh ginger
1 can (13 1/2 oz.) coconut milk
1 can (14 1/2 oz.) fat-skimmed chicken broth
1 head bok choy (12 oz.), rinsed, stem end trimmed, and cut into 1-inch pieces
1 can (14 oz.) baby corn, drained
2 Roma tomatoes (about 8 oz. total), rinsed, cored, and chopped
1/4 cup drained canned sliced water chestnuts
1/4 cup thinly sliced green onions $
1 tablespoon lime juice $
3 tablespoons

1
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
2. Pour oil into a 4- to 5-quart nonstick pan over medium-high heat. Add meatballs in a single layer. Cook, turning frequently, until lightly browned all over and barely pink in the center (cut to test), 5 to 7 minutes. Using a slotted spoon, transfer to a plate.
3
3. Add garlic and ginger to pan and stir just until fragrant, about 30 seconds. Add coconut milk, broth, and meatballs; bring to a simmer. Adjust heat to maintain a simmer, cover, and cook until meatballs are no longer pink in the center, about 5 minutes.
4
4. Stir in bok choy, baby corn, tomatoes, water chestnuts, green onions, and lime juice and cook, stirring often, until bok choy leaves are wilted and stems are barely tender to bite, about 5 minutes. Sprinkle with cilantro and serve from pan.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound ground lean turkey, 1/2 teaspoon Chinese five spice, 1/2 teaspoon hot chili flakes, 1/2 teaspoon salt, and more.

Yes, Singapore Turkey Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Singapore Turkey Stew

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