Thai Turkey Meatballs in Red Curry Coconut Sauce
Juicy turkey meatballs get a flavor boost from red curry, ginger, and garlic, then simmer in a rich coconut curry sauce. It’s vibrant, comforting, and perfect over jasmine rice or noodles. A weeknight winner with restaurant-level flavor!
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
Ingredients
For the Meatballs:
2 lbs ground turkey
1 cup green onions, diced
2 teaspoons fresh garlic, minced
2 teaspoons fresh ginger, grated
2 tablespoons red curry paste
2 tablespoons fish sauce
1 cup breadcrumbs
2 large eggs, beaten
2 teaspoons salt
For the Sauce:
2 tablespoons coconut oil (or avocado oil)
2 medium onions, diced
2 red bell peppers, sliced
4 tablespoons red curry paste
2 (13.5 oz) cans coconut milk (about 3 cups)
2 tablespoons fish sauce
2 limes, juiced and zested
1 cup fresh basil leaves (or to taste)
Instructions
In a large bowl, combine all meatball ingredients. Mix until just combined.
Roll into 1½-inch balls and place on a baking sheet. Chill for 15 minutes if time allows.
Heat 1 tablespoon oil in a large skillet over medium heat. Brown meatballs in batches until golden and cooked through. Set aside.
In the same pan, add remaining oil and sauté onions and bell peppers until soft.
Stir in curry paste and cook for 1 minute. Add coconut milk, fish sauce, lime juice, and zest. Simmer for 10 minutes.
Return meatballs to the pan and simmer for another 5–10 minutes to absorb the flavors.
Stir in basil just before serving. Serve hot over rice or noodles.
Notes
Dietary Info: Dairy-free, gluten-free (with GF breadcrumbs and fish sauce)
Nutrition
- Calories: 420 per serving
- Protein: 27g