Thai Red Curry Turkey Meatballs
This dish is super simple to make and most of the time you’re just waiting for the meatballs to bake! This creamy Thai red curry sauce is done in just 15 minutes so dinner couldn’t get any easier. You will need a few special ingredients here, like a good red curry paste, lemongrass paste or lemongrass stalks and some Kaffir lime leaves. I buy them all on amazon but you can also find them at your local Asian grocery store, or sometimes even regular grocery stores will carry these items.
What You Need For Thai Red Curry Turkey Meatballs
Ground Turkey – Ground turkey or ground chicken is great for a nice light meatball, but you can also use beef or pork. Red Curry – You want to make sure you use a good red curry paste. My favorite brand is Maesri but if you can’t find it, use any other red curry paste you can find. This recipe will be great regardless. Coconut Milk – Just 1 can is all we need for a perfectly creamy, coconut-y curry. Chicken Broth – I prefer to use a low-sodium chicken broth to control the sodium content but use whatever you have. Breadcrumbs – Any plain breadcrumbs will work, but I used Panko breadcrumbs. Kaffir Lime Leaves – Kaffir lime leaves are a member of the citrus family and they give off a lime-lemon aroma and flavor. You can use fresh ones or dried leaves. I used dried leaves because I just buy them from amazon and this way I always have them in my pantry whenever I need some. Lemongrass Paste – You can use this paste or simply use lemongrass stalks. Either will work. Fish Sauce – I know a lot of people don’t like fish sauce, especially the smell, so if you want you can use soy sauce or tamari instead. Egg – One egg is used in our meatballs as the binder. Peanut Oil – You can substitute it with vegetable or canola oil. Green Onions and Cilantro – I use these in both the meatballs for lots of great flavor and also as garnish.
How To Make Thai Red Curry Turkey Meatballs
Tips
Leftovers
Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.
How to serve
Any kind of rice you like. I like to make some fluffy jasmine rice to spoon this delicious mixture over or coconut rice. Naan Bread A light, simple salad like this Cucumber Salad
More Delicious Recipes To Try
Thai Red Chicken CurryIndonesian MeatballsCoconut Chicken CurryCoconut Basil Chicken CurryBaked Thai SalmonCoconut Shrimp CurryMeatball Banh Mi Bowls
