Flavorful and tender turkey meatballs and fresh veggies in a rich Thai yellow curry sauce.
A flavor packed dinner that comes together in one pan! These turkey meatballs are pan fried until golden then coated in a rich coconut-milk Thai yellow curry sauce and finished with fresh lime juice. Serve over rice for the perfect nourishing high protein meal.
Why you’ll love these Thai Yellow Curry Turkey Meatballs:
Easy one-pan meal. Fry the turkey meatballs then make the creamy curry sauce all in the same skillet in less than 1 hour!
Warm & cozy. Curry is the definition of cozy weather, in my opinion. This is the perfect healthy weeknight dinner to prep this fall.
Perfectly balanced. The spiciness of the turkey meatballs and sauce pair perfectly with the fat from the coconut milk and acidity from the lime juice.
Ingredient Breakdown + Recipe Modifications:
- Ground turkey: Creates tender protein-rich meatballs that soak up the delicious curry sauce.
- Egg: Helps bind the meatballs together and keeps them tender.
- Thai basil: Adds a fresh, aromatic flavor that’s signature of a Thai curry.
- Fish sauce: Adds savory, salty, umami flavor the meatballs and sauce.
- Thai yellow curry paste: Infuses the meatballs and sauce with aromatic flavors. Highly recommend finding a high-quality brand, such as Mae Ploy, Aroy-D, or Maesri.
- Lemongrass: Adds a bright, citrusy aroma that adds freshness to the meatballs and curry sauce.
- Garlic & ginger: Create a fragrant base to both the meatballs and curry.
- Turmeric: gives the yellow curry that signature yellow golden color.
- Coconut milk: Creates a rich, creamy curry sauce. My favorite brands are Thai Kitchen, Trader Joes, and Aroy-D.
- Brown sugar: Add the perfect touch of sweetness to the curry sauce to help balance the salty flavors.
- Red bell pepper + snap peas: Adds a pop of color and crunchy texture to the curry. Can substitute with other veggies, such as zucchini, carrot, or onion.
- Lime juice: Brightens the rich coconut curry with a fresh acidity that ties all the flavors together.
Frequently asked questions:
Can I substitute the ground turkey?
Yes! Feel free to use ground beef or ground chicken. To make it vegetarian, you could substitute for your favorite vegan ground meat.
How can I make this recipe vegan?
Substitute the ground turkey for your favorite vegan ground meat. Either omit the fish sauce or substitute with a vegan fish sauce and use a vegan Thai curry paste,
What Thai yellow curry paste do you recommend?
Using a high-quality Thai yellow curry paste is crucial for this recipe, since this is where the majority of the flavor is coming from. My favorites are Mae Ploy, Aroy-D, and Maesri.
Can I make this recipe ahead of time?
Absolutely! Store cooled turkey meatballs and sauce in an airtight container in the fridge for up to 5 days. Simply reheat in the microwave, covered or on the stovetop until warmed through. You may need to add a splash of coconut milk or broth if the curry sauce has thickened too much.
Storage + Reheating:
Store cooled turkey meatballs and sauce in an airtight container in the fridge for up to 5 days. Simply reheat in the microwave, covered or on the stovetop until warmed through. You may need to add a splash of coconut milk or broth if the curry sauce has thickened too much.
How to freeze and reheat the meatballs: Allow the cooked meatballs to cool, then transfer them to an airtight, freezer-safe container or bag. Freeze for up to 3 months. For the best results, freeze the meatballs with the curry sauce to help keep them moist.
To reheat, thaw overnight in the refrigerator, then warm the meatballs and sauce in a covered saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of water or coconut milk if needed to loosen the sauce. You can also reheat them directly from frozen on the stovetop over low heat, covered, until fully heated through.
If you loved these Thai Yellow Curry Turkey Meatballs, you’ll also enjoy these Thai-inspired dishes:
- Thai Yellow Curry with Cod
- Thai Drunken Noodles
- Thai-Inspired Basil Beef Bowl
- Thai Red Curry Noodle Soup
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Thai Yellow Curry Turkey Meatballs
Ingredients
Turkey Meatballs
- 1 lb ground turkey
- 1 large egg
- ¼ cup chopped Thai basil
- 1 tbsp fish sauce
- 1 ½ tsp Thai yellow curry paste
- ½ tbsp finely minced lemongrass
- 1 clove garlic grated
- 1- inch thumb ginger grated
- 1 tbsp avocado oil
Thai Yellow Curry Sauce
- 1 tbsp avocado oil
- ½ tbsp finely minced lemongrass
- 1 clove garlic grated
- 1- inch thumb ginger grated
- 2 ½ tbsp Thai yellow curry paste
- ¾ tsp ground turmeric
- 1-15 oz. can full-fat coconut milk
- 2 tsp brown sugar
- ½ tsp fish sauce
- ½ medium red bell pepper thinly sliced
- ½ cup snap peas halved at a bias
- Juice from ½-1 lime
- Jasmine rice to serve
- Fresh cilantro and Thai basil to garnish
- Red pepper flakes to garnish
Instructions
- Start by making the meatballs. In a large bowl, combine ground turkey, egg, basil, fish sauce, curry paste, and aromatics. Use a spatula or your hands to mix until just combined, trying not to overmix. With slightly wet hands, form golf sized meatballs and add to a parchment lined baking sheet. I made ~14 meatballs. Refrigerate for at least 20 minutes to firm up.
- Heat 1 tbsp avocado oil in a large skillet over medium heat. Working in batches, add meatballs in a single layer. Cook, undisturbed, until meatballs are brown on bottom then flip and cook for another 1-2 minutes until browned, repeating on all sides. The meatballs will not be fully cooked. Repeat with remaining meatballs. Remove from the skillet and set aside.
- Heat 1 tbsp avocado oil in the skillet over medium heat. Add garlic, ginger, and lemongrass. Cook for 30-45 seconds until fragrant, stirring frequently to prevent burning.
- Add yellow curry paste and 2 tbsp coconut milk. Whisk to combine. Cook for 2-3 minutes until fragrant, stirring constantly.
- Pour in remaining coconut milk, brown sugar, turmeric, and fish sauce. Bring to a low boil, add meatballs back in, reduce heat to simmer, and cook for 12-15 minutes until meatballs are cooked through. With about 5 minutes remaining, stir in bell pepper and snap peas.
- Finish curry with lime juice. Serve over rice and garnish with fresh cilantro, Thai basil, and sprinkle of red pepper flakes.
