Ingredients:
1 teaspoon peanut oil
1/2 teaspoon finely chopped onions
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 jalapeno peppers, minced
1 cup water
1 (28 ounce) cans diced tomatoes, undrained
1 (12 ounce) cans light beer
1/4 cup dry-roasted unsalted peanuts
3 cups chopped skinned cooked turkey
1/2 cup light coconut milk
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon salt ( or to taste)
1/2 teaspoon black pepper
fresh cilantro stems
Directions:
Heat oil in a large pot over med-high heat; add in onion and garlic; stir/saute 2 minutes.
Add in ginger and jalapeno; stir/saute 30 seconds.
Stir in water, tomatoes, and beer; bring to a boil; cover and decrease heat; simmer 20 minutes.
Add peanuts to a spice or coffee grinder; process until finely ground.
Add ground peanuts, turkey, and coconut milk to pan, stir to combine.
Increase heat to medium; bring mixture to a simmer; cook 5 minutes, stirring frequently.
Stir in parsley and next 4 ingredients; garnish with cilantro sprigs.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.