Juicy and tender, these Thai Turkey Meatballs with Coconut Red Curry Sauce are infused with fresh herbs and spices, then simmered in a rich, creamy coconut red curry sauce. I love making this dish for a cozy weeknight dinner or prepping it ahead of time for easy lunches. It’s packed with flavor and incredibly satisfying, especially when served over jasmine rice or noodles.
Why You’ll Love This Recipe
I find this recipe hits all the right notes—spicy, savory, creamy, and comforting. The meatballs are moist and full of bold Thai-inspired flavors, and the coconut red curry sauce brings everything together in one irresistible dish. It’s perfect for anyone who loves Asian cuisine but wants something a little different than the usual takeout. Plus, it’s a one-pan meal that doesn’t take much time at all.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
1 pound ground turkey
1/4 cup panko breadcrumbs
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon fish sauce
2 green onions, thinly sliced
1 tablespoon soy sauce
1 egg
1/4 cup chopped fresh cilantro
Salt and pepper to taste
1 tablespoon oil (for cooking)
For the Coconut Red Curry Sauce:
1 tablespoon oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (13.5 oz) full-fat coconut milk
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
Juice of 1/2 lime
Fresh Thai basil or cilantro for garnish
Directions
I start by mixing the ground turkey, breadcrumbs, garlic, ginger, green onions, fish sauce, soy sauce, egg, cilantro, salt, and pepper in a large bowl. I make sure not to overmix to keep the meatballs tender.
Next I shape the mixture into 1-inch meatballs with my hands or a small scoop.
In a large skillet over medium heat, I heat 1 tablespoon oil and brown the meatballs in batches for about 5-6 minutes, turning to cook evenly. Once browned, I set them aside.
Using the same skillet, I add 1 tablespoon oil and sauté the garlic and ginger for about a minute. Then I stir in the red curry paste and cook for another minute until it’s fragrant.
I pour in the coconut milk, then add the fish sauce, brown sugar, and lime juice, stirring everything to combine.
Then I bring the sauce to a gentle simmer, return the meatballs to the skillet, cover, and let them cook for 10-15 minutes until they’re fully cooked and the sauce thickens slightly.
I serve them hot over jasmine rice, noodles, or even steamed vegetables, garnished with Thai basil or cilantro.
Servings and timing
This recipe serves 4 people.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 375 kcal per serving
Variations
I sometimes use ground chicken instead of turkey for a slightly lighter taste.
To make it spicier, I add a chopped Thai chili or an extra tablespoon of red curry paste.
For a low-carb version, I skip the rice and serve it with cauliflower rice or spiralized zucchini noodles.
If I want it vegetarian, I swap the meatballs for tofu cubes or plant-based meat alternatives and use soy sauce instead of fish sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm the meatballs and sauce on the stovetop over medium-low heat or in the microwave in 1-minute intervals, stirring in between.
If the sauce thickens too much after refrigeration, I stir in a splash of water or coconut milk while reheating to loosen it up.
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FAQs
How spicy is this dish?
The spice level depends on the red curry paste. I find most store-bought curry pastes offer a mild to moderate heat, but I can always add more or less depending on my taste.
Can I freeze the meatballs?
Yes, I often freeze the cooked meatballs (without the sauce) for up to 2 months. I thaw them overnight in the fridge and reheat them in the sauce when ready to serve.
What can I serve with this?
I usually serve it with jasmine rice or rice noodles, but it also pairs well with steamed broccoli, snap peas, or a cucumber salad for a refreshing side.
Is this recipe gluten-free?
To make it gluten-free, I use gluten-free panko and tamari instead of soy sauce. I also double-check that my fish sauce and curry paste are gluten-free.
Can I use light coconut milk?
I’ve tried it with light coconut milk, and while it works, the sauce isn’t as creamy or rich. If I want to cut fat, I still prefer full-fat coconut milk but just use a little less sauce on my plate.
Conclusion
These Thai turkey meatballs with coconut red curry sauce have become one of my favorite quick dinners. They’re full of bold flavor, easy to make, and super satisfying. Whether I’m meal prepping for the week or just want something cozy on a weeknight, this recipe never lets me down.
📖 Recipe:
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Thai Turkey Meatballs with Coconut Red Curry Sauce
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
Juicy Thai turkey meatballs infused with herbs and spices, simmered in a creamy coconut red curry sauce. A flavorful and comforting dish perfect for weeknights or meal prep.
Ingredients
1 pound ground turkey
1/4 cup panko breadcrumbs
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, thinly sliced
1 tablespoon fish sauce
1 tablespoon soy sauce
1 egg
1/4 cup chopped fresh cilantro
Salt and pepper to taste
1 tablespoon oil (for cooking)
1 tablespoon oil (for sauce)
2 cloves garlic, minced (for sauce)
1 tablespoon fresh ginger, grated (for sauce)
2 tablespoons Thai red curry paste
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce (for sauce)
1 tablespoon brown sugar
Juice of 1/2 lime
Fresh Thai basil or cilantro for garnish
Instructions
- In a large bowl, mix ground turkey, breadcrumbs, garlic, ginger, green onions, fish sauce, soy sauce, egg, cilantro, salt, and pepper. Do not overmix.
- Shape the mixture into 1-inch meatballs using your hands or a small scoop.
- In a large skillet over medium heat, heat 1 tablespoon oil and brown the meatballs in batches for 5–6 minutes, turning to cook evenly. Set aside once browned.
- In the same skillet, heat 1 tablespoon oil and sauté the garlic and ginger for about 1 minute.
- Stir in the red curry paste and cook for another minute until fragrant.
- Pour in the coconut milk, then add fish sauce, brown sugar, and lime juice. Stir to combine.
- Bring the sauce to a gentle simmer, return the meatballs to the skillet, cover, and cook for 10–15 minutes until meatballs are fully cooked and the sauce thickens slightly.
- Serve hot over jasmine rice, noodles, or vegetables, garnished with Thai basil or cilantro.
Notes
Use ground chicken instead of turkey for a lighter variation.
Add Thai chili or extra curry paste for more heat.
Serve with cauliflower rice or zucchini noodles for a low-carb option.
Swap meatballs for tofu or plant-based meat and use soy sauce instead of fish sauce for a vegetarian version.
Store leftovers in the fridge for up to 4 days and reheat gently on the stovetop or microwave.
Loosen thickened sauce with a splash of water or coconut milk when reheating.
Freeze cooked meatballs (without sauce) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 375
- Sugar: 4g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
