Singapore Turkey Stew
Dive into the rich and aromatic flavors of Singapore with this hearty Singapore Turkey Stew, a comforting one-pot dish that perfectly balances spice, creaminess, and wholesome ingredients. Made with ground turkey, velvety coconut milk, and a medley of vibrant spices like curry powder, turmeric, and coriander, this stew is simmered to perfection alongside tender carrots, potatoes, and a kick of red chili. Infused with soy and fish sauces for an umami boost, it’s a fusion of Southeast Asian flavors that transforms simple ingredients into an irresistible meal. Ready in just under an hour, this gluten-free dish is perfect for a cozy family dinner or meal prepping for the week. Garnish with fresh cilantro and scallions for a burst of color and freshness, and serve hot with crusty bread or rice to soak up every delicious drop.
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Recipe Information
Ingredients
- 500 grams ground turkey
- 400 ml coconut milk
- 250 ml chicken broth
- 1 medium onion, finely diced
- 4 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrot, chopped
- 2 medium potatoes, diced
- 1 piece red chili, finely sliced
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 2 pieces scallions, sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, and sliced chili, cooking for another 1-2 minutes until fragrant.
Add the ground turkey to the pot and cook until browned, breaking it into smaller pieces with a spoon, about 5-7 minutes.
Stir in the curry powder, turmeric, and ground coriander, coating the turkey evenly in the spices.
Add the chopped carrots and diced potatoes to the pot, mixing well to combine.
Pour in the chicken broth, soy sauce, and fish sauce. Bring the mixture to a gentle simmer.
Cover the pot and let it cook for 20 minutes, stirring occasionally to prevent sticking.
After 20 minutes, add the coconut milk and stir well to incorporate. Continue to simmer uncovered for another 15 minutes, or until the vegetables are tender and the stew has thickened slightly.
Taste and season with salt and black pepper as needed.
Serve hot, garnished with sliced scallions and chopped cilantro.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 6601 mg | 287% | |
| Total Carbohydrate | 135.2 g | 49% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 38.6 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2967 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
