Thai Red Curry Turkey Meatballs
These Thai Red Curry Turkey Meatballs pack bold flavors and are easy to make! A healthy, flavorful twist on classic meatballs served in a savory coconut curry sauce.
Servings: 4 servings
Ingredients
- 1 pound ground turkey
- 4 green onions chopped
- ½ cup cilantro chopped
- 1 tablespoon fish sauce
- 1 tablespoon red curry paste
- 1 cup breadcrumbs
- 1 large egg
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 3 tablespoons peanut oil
- 4 tablespoons red curry paste (for the sauce)
- 2 teaspoons lemongrass paste (or 2 stalks of lemongrass)
- 2 teaspoons fresh ginger finely grated
- 2 cloves garlic minced
- 1 cup chicken broth
- 14 ounce coconut milk (1 can)
- 5 kaffir lime leaves (fresh or dried)
- 1 tablespoon sugar
Instructions
- In a large mixing bowl, combine the ground turkey, chopped green onions, cilantro, fish sauce, red curry paste, breadcrumbs, egg, salt, and black pepper. Mix until well incorporated, but be careful not to overmix.
- Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
- Preheat your oven to 400°F (200°C). Bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through.
- While the meatballs are baking, heat the peanut oil in a large skillet over medium heat. Add the red curry paste, lemongrass paste, grated ginger, and minced garlic. Sauté for about 2 minutes until fragrant.
- Pour in the chicken broth and coconut milk. Add the kaffir lime leaves and sugar. Stir well to combine, and let it simmer for about 5-7 minutes, allowing the flavors to meld together.
- Once the meatballs are cooked, carefully transfer them to the skillet with the curry sauce. Gently toss to coat the meatballs in the sauce and let them simmer for an additional 5 minutes.
Equipment
- Mixing Bowl
- Baking Sheet
- Large Skillet
- Measuring Cups and Spoons
- Wooden spoon or spatula
Notes
- Do not overbake the meatballs to keep them moist and tender.
- Adjust red curry paste amount to control the spice level according to your preference.
- Whisk coconut milk and broth together thoroughly before adding to prevent clumpy sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze cooked meatballs for up to 3 months.
- Substitute regular breadcrumbs with gluten-free breadcrumbs to make this recipe gluten-free.