Asian Spiced Turkey Stew (Crock-pot)
Crock-pots' meals are a very convenient way to have ready in time for dinner. Especially on a very hectic activities, no one has time to slave over a hot stove. Here is a recipe that's full of healthy satisfying flavors for the whole family.
This Turkey recipe has a robust flavors and aroma of the kaffir lime leave and the lemon grass, just a little bit of an Asian flair that gives this stew a delicious twist of flavors.
- Step 1
- Two turkey thighs
- About half a bunch of Cilantro stems
- 1 teaspoon coriander seeds
- 2 fresh springs of thyme
- 6-8 Kaffir lime leaves
- 1 lemon grass stem cut into 4
- 4 inch ginger, sliced
- 4 cloves whole garlic
- 1- 16 oz Chicken stock
Start with lining Cilantro stems, spread it evenly. This prevents sticking and it will give the broth so much flavors!
Lay down your Turkey thighs, follow by thyme. Spread the coriander seeds, garlic, kaffir lime leaves, ginger slices and lemon grass. Gradually, pour 16 ounce of chicken stock on to the turkey thighs.
- 3 Red potatoes and 3 golden potatoes, cut in halves
- 6- 9 Baby carrots
- 2 celery stalks cut in to small chunks
- 2 teaspoons Salt
- 2 teaspoons black pepper
Spread the the carrots, potatoes, and celery chunks evenly. Cook on high for about 5 to 6 hours or until the meat is tender.
Garnish with Cilantro leaves with a dash of salt and black pepper to taste.