Thai Turkey stew
Prep Time
30 min
Cooking Time
25 minutes
Yields
6 servings
Ingredients
1 bunch green onions
1 organic green pepper, seeded and cut into 1/2 pieces
1 Tbsp coconut oil
3 Tbsp chopped fresh ginger
5 cloves garlic, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1 tsp crushed red pepper
48 oz Organic reduced sodium chicken broth
2 cups peeled and cubed sweet potato
1/2 of a 6 oz can organic tomato paste
1 and 1/4 cup unsweetened creamy peanut butter
3 cups shredded cooked turkey breast meat
1 - 15 oz can crushed organic tomatoes
Roughly chopped Kale
chopped salted peanuts (optional)
Directions
In large Dutch oven cook white parts of the green onions and the green pepper in hot coconut oil (save green parts of green onions as stew topping) for 5 minutes. Add ginger, garlic, coriander, cumin, red pepper, and 1 tsp EACH salt and black pepper. Stir, cooking for 30 seconds. Add broth and sweet potato. Bring to a boil. Then reduce heat and simmer covered for 10 to 15 minutes until sweet potato is tender.
Ladle about 1 cup hot broth into a mixing bowl. Add peanut butter and tomato paste, whisk until smooth.
Add Turkey, peanut butter mixture and crushed tomatoes to Dutch oven and cook over medium-low heat, covered, for 5 minutes. Remove cover, add Kale and cook on low for 2 to 3 more minutes. Serve in bowls topped with green onion tops and crushed salted peanuts.
Credit
Better homes and gardens magazine - Nov 2017