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
