Singapore Turkey Stew
Singapore Turkey Stew might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains roughly 35g of protein, 31g of fat, and a total of 523 calories. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a dairy free diet. A mixture of baby corn, fat-skimmed chicken broth, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the spice mix you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert.
Instructions
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.
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.
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.
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.