Thai Turkey Meatballs In Coconut Red Curry Sauce
Ingredients
The Meatballs
-
1
pound
ground turkey or chicken
-
1
large
egg
-
1
cup
panko breadcrumbs
-
½
cup
minced green onion
-
3
cloves
pressed garlic
-
1½
tablespoons
grated ginger or ginger paste
-
1
tablespoon
soy sauce or fish sauce
-
1
tablespoon
red curry paste
-
1
teaspoon
kosher salt
-
1
teaspoon
freshly ground black pepper
The Coconut Curry Sauce
-
1
tablespoon
canola oil
-
½
medium
red bell pepper, sliced
-
½
medium
yellow onion, sliced
-
1
tablespoon
ginger
-
1
tablespoon
red curry paste
-
1
13.5 ounce can
unsweetened coconut milk
-
1
tablespoon
fish sauce or soy sauce
-
2
tablespoons
brown sugar
-
to taste
chopped cilantro, for garnish
Instructions
- Preheat the oven to 400°F and prepare a baking sheet.
- In a large bowl, mix ground turkey, egg, panko, green onion, garlic, fish sauce, ginger, red curry paste, salt, and pepper until combined.
- Refrigerate the mixture for at least 15 minutes.
- Form the mixture into 1-inch meatballs and place them on the baking sheet.
- Bake the meatballs for about 20 minutes, then broil for an additional 5-10 minutes until crispy.
- While the meatballs bake, heat oil in a skillet over medium-high heat and sauté onions and bell pepper for 3-4 minutes.
- Add ginger and red curry paste, cooking for another 2-3 minutes.
- Stir in coconut milk, brown sugar, and fish sauce, and cook for 5 minutes.
- Add the baked meatballs to the sauce and simmer for another 5 minutes.
- Serve garnished with cilantro over rice or noodles.
Nutrition Facts (estimated)
Servings
6
Calories
351
Total fat
22g
Total carbohydrates
19g
Total protein
23g
Sodium
995mg
Cholesterol
69mg
You might also like