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Thai red curry turkey meatballs recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Try our unique twist on Thai red curry with turkey meatballs! Quick to prep, this dish offers a perfect blend of sweet, salty, and sour flavors.
Ingredients:
  • 36.80 gm vegetable oil
  • 1 brown onion, cut into thick wedges
  • 56.00 gm gluten-free red curry paste
  • 400ml can coconut milk
  • 250ml (1 cup) Organic Chicken Liquid Stock
  • 12.20 gm fish sauce
  • 400g sweet potato, peeled, cut into 2cm pieces
  • 4 makrut lime leaves
  • 16.00 gm brown sugar
  • 21.00 gm fresh lime juice
  • Steamed rice, to serve
  • Lime wedges, to serve
  • 400g turkey mince
  • 4 kaffir lime leaves, finely chopped
  • 40.00 ml chopped fresh coriander leaves, plus extra leaves, to serve
  • 1 tsp finely grated fresh ginger
Instructions:
  • Combine all meatball ingredients in a large bowl, then gently mix together using your hands until fully incorporated. Shape the mixture into 12 equal-sized balls using damp hands.
  • In a large frying pan over medium-high heat, sizzle 1 tbsp oil. Brown the meatballs in batches for 3-4 minutes until golden, then push them to one side of the pan.
  • In the same pan, add the onion and remaining oil. Cook and stir for 3-4 minutes until slightly softened. Stir in curry paste and cook for 1 minute until aromatic. Pour in coconut milk, stock, fish sauce, sweet potato, lime leaves, and sugar. Bring to a boil, then simmer over medium heat for 25 minutes until meatballs are cooked and sweet potato is tender. Discard lime leaves, add lime juice, and stir. Serve in bowls, garnish with coriander, and serve with rice and lime wedges.

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