Singapore Turkey Stew

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“Don't let the list of ingredients scare you...this goes together quickly and easily (I made it after work, it was on the table in 45 minutes). I found this in Sunset magazine.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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 plate and roll balls in flour to coat lightly.
  2. Pour oil into a 4-5 qt nonstick pan over medium-high heat; add meatballs in a single layer; cook, turning often, until lightly browned all over and barely pink in the center, about 5-7 minutes; using a slotted spoon, transfer to a plate.
  3. Add garlic and ginger to pan and stir until fragrant, about 30 seconds; add coconut milk, broth and meatballs; bring to a simmer.
  4. Adjust heat to maintain a simmer, cover and cook until meatballs are no longer pink in the center, about 5 minutes.
  5. 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.
  6. Sprinkle with cilantro and serve from the pan.

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