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Ingredients
1 Teaspoon peanut oil
1/2 Cup onion, finely chopped
3 Garlic cloves, minced
1 Tablespoon fresh ginger, peeled & minced
1 Jalape�o pepper, seeded & minced
1 Cup water
1 (28 oz) Can diced tomatoes, undrained
1 (12 oz) Can beer
1/4 Cup unsalted, dry-roasted peanuts
3 Cups skinless cooked turkey, cooked & chopped
1/2 Cup coconut milk
1/2 Cup fresh parsley, finely chopped
1/2 Cup fresh cilantro, finely chopped
1 Tablespoon fresh lime juice
1/2 Teaspoon salt
1/2 Teaspoon black pepper
Cilantro sprigs (optional)
Instructions
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saut� 2 minutes. Add ginger and jalape�o; saut� 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Place peanuts in a spice or coffee grinder; process until finely ground. Add ground peanuts, turkey, and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley, cilantro, juice, salt, and black pepper. Garnish with cilantro sprigs, if desired.