Thai-inspired turkey meatballs smothered in a rich and creamy coconut red curry sauce are the ultimate comfort food with a healthy twist. The aromatic blend of ginger, garlic, and curry paste infuses the meatballs with bold flavors, while the coconut curry sauce offers a creamy, slightly sweet, and mildly spicy finish. This dish is perfect for a weeknight dinner or a special occasion when you’re craving something flavorful and exotic without much fuss.
Ingredients:
For the Thai Meatballs:
- 1 pound ground chicken or turkey
- 1 egg
- 1 cup panko breadcrumbs
- ½ cup minced green onion
- 3 garlic cloves, pressed
- 1 ½ tablespoons grated ginger or ginger paste
- 1 tablespoon of soy sauce or fish sauce.
- 1 tablespoon red curry paste
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Coconut Curry Sauce:
- 1 tablespoon canola oil
- ½ red bell pepper, sliced
- ½ yellow onion, sliced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 (13.5-ounce) can unsweetened coconut milk
- 1 tablespoon fish sauce or soy sauce
- 2 tablespoons brown sugar
- Chopped cilantro, for garnish
Instructions:
For the Meatballs:
- Set the Oven: Begin by heating your oven to 400°F (200°C). Next, either line a baking sheet with parchment paper or give it a light oiling.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground turkey, egg, panko breadcrumbs, minced green onion, pressed garlic, grated ginger, soy sauce (or fish sauce), red curry paste, kosher salt, and black pepper. Mix until everything is well combined, but do not overmix to prevent tough meatballs.
- Form Meatballs: Using your hands or a small cookie scoop, form the mixture into meatballs (about 1 ½ inches in diameter) and place them on the prepared baking sheet.
- Bake: Bake the meatballs in the preheated oven for 15-18 minutes, or until they are cooked through and golden brown.
For the Coconut Curry Sauce:
- Sauté the Vegetables: While the meatballs are baking, heat 1 tablespoon of canola oil in a large skillet over medium heat. Add the sliced red bell pepper and yellow onion, and cook for 3-4 minutes until softened.
- Add Aromatics: Stir in the minced ginger and red curry paste, cooking for another minute until fragrant.
- Add Coconut Milk: Pour in the unsweetened coconut milk, fish sauce (or soy sauce), and brown sugar. Stir to combine, and let the sauce simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add Meatballs: Once the meatballs are done baking, carefully add them to the skillet with the coconut curry sauce. Gently spoon the sauce over the meatballs, letting them simmer for another 3-5 minutes to absorb the flavors.
Serve:
Serve the Thai turkey meatballs and coconut red curry sauce over jasmine rice or noodles, and garnish with freshly chopped cilantro for a pop of freshness.
Conclusion:
This Thai Turkey Meatballs in Coconut Red Curry Sauce recipe combines the rich flavors of a creamy curry with tender, flavorful meatballs. The aromatic spices and the balance of sweet, salty, and spicy notes make this dish a crowd-pleaser. It’s a simple and quick recipe that’s perfect for weeknight dinners but impressive enough for entertaining guests.
Thai Turkey Meatballs in Coconut Red Curry Sauce
Juicy turkey meatballs are baked to perfection andthen simmered in a creamy coconut red curry sauce with bell peppers and onions.This dish is a delicious and satisfying meal perfect for those who loveThai-inspired flavors.
Ingredients
For the Thai Meatballs:
- 1 pound ground chicken or turkey
- 1 egg
- 1 cup panko breadcrumbs
- ½ cup minced green onion
- 3 garlic cloves pressed
- 1 ½ tablespoons grated ginger or ginger paste
- 1 tablespoon of soy sauce or fish sauce.
- 1 tablespoon red curry paste
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Coconut Curry Sauce:
- 1 tablespoon canola oil
- ½ red bell pepper sliced
- ½ yellow onion sliced
- 1 tablespoon ginger minced
- 1 tablespoon red curry paste
- 1 13.5-ounce can unsweetened coconut milk
- 1 tablespoon fish sauce or soy sauce
- 2 tablespoons brown sugar
- Chopped cilantro for garnish
Instructions
For the Meatballs:
- Set the Oven: Begin by heating your oven to 400°F (200°C). Next, either line a baking sheet with parchment paper or give it a light oiling.
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground turkey, egg, panko breadcrumbs, minced green onion, pressed garlic, grated ginger, soy sauce (or fish sauce), red curry paste, kosher salt, and black pepper. Mix until everything is well combined, but do not overmix to prevent tough meatballs.
- Form Meatballs: Using your hands or a small cookie scoop, form the mixture into meatballs (about 1 ½ inches in diameter) and place them on the prepared baking sheet.
- Bake: Bake the meatballs in the preheated oven for 15-18 minutes, or until they are cooked through and golden brown.
For the Coconut Curry Sauce:
- Sauté the Vegetables: While the meatballs are baking, heat 1 tablespoon of canola oil in a large skillet over medium heat. Add the sliced red bell pepper and yellow onion, and cook for 3-4 minutes until softened.
- Add Aromatics: Stir in the minced ginger and red curry paste, cooking for another minute until fragrant.
- Add Coconut Milk: Pour in the unsweetened coconut milk, fish sauce (or soy sauce), and brown sugar. Stir to combine, and let the sauce simmer for about 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Add Meatballs: Once the meatballs are done baking, carefully add them to the skillet with the coconut curry sauce. Gently spoon the sauce over the meatballs, letting them simmer for another 3-5 minutes to absorb the flavors.
Serve:
- Serve the Thai turkey meatballs and coconut red curry sauce over jasmine rice or noodles, and garnish with freshly chopped cilantro for a pop of freshness.