Thai Red Curry Turkey Meatballs
User Reviews
4.7
45 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4
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Calories
589 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Thai
Thai Red Curry Turkey Meatballs
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Thai Red Curry Turkey Meatballs that are effortless to make but incredibly delicious with lots of bold Thai flavors. Even the Turkey Meatballs are Thai flavored swimming in a creamy, finger licking, red curry sauce!
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Ingredients
Meatballs
- 1 pound ground turkey
- 4 green onions chopped
- ¼ 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
Red Curry Sauce
- 3 tablespoons peanut oil
- 4 tablespoons red curry paste
- 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
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Instructions
- Prep the oven and baking sheet: Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
- Make the meatballs: In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls, you should get about 20 to 25 meatballs. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
- Cook the aromatics: Heat the oil in a large skillet or braiser over medium-high heat. Add the curry paste, lemongrass paste, garlic and ginger and cook for 2 minutes, while stirring.
- Finish the red curry sauce: Add the chicken broth and stir until the paste dissolves. Stir in the coconut milk, then add the kaffir lime leaves and sugar. Bring to a boil, then turn the heat down and simmer for another 5 minutes. Taste and adjust with salt and pepper as needed.
- Add meatballs to sauce: Add the meatballs to the red curry and cook for another 5 minutes, stirring occasionally. Remove the kaffir lime leaves.
- Garnish and serve: Garnish with chopped cilantro or more green onions and serve over rice or noodles.
Notes
- Use more or less curry paste, depending on how spicy you like your food. I used 4 tablespoons in the sauce, for less spicy start with a couple tablespoons and increase it from there.
- Lemongrass paste is much more convenient to use, but you can also use fresh lemongrass stalks.
- If you don't want to make this dish with meatballs, you can also just use chicken breast or chicken thighs.
- Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
Nutrition Information
Show Details
Serving
1serving
Calories
589kcal
(29%)
Carbohydrates
29g
(10%)
Protein
36g
(72%)
Fat
38g
(58%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
5g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
949mg
(40%)
Potassium
707mg
(20%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
3119IU
(62%)
Vitamin C
3mg
(3%)
Calcium
113mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 589kcal | 29% |
| Carbohydrates | 29g | 10% |
| Protein | 36g | 72% |
| Fat | 38g | 58% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 949mg | 40% |
| Potassium | 707mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3119IU | 62% |
| Vitamin C | 3mg | 3% |
| Calcium | 113mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
45 reviews
Excellent
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