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Thai Yellow Curry Turkey Meatballs

Flavorful and tender turkey meatballs and fresh veggies in a rich Thai yellow curry sauce.

Course Main Course
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Author Taavi Moore

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

  1. 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.

  2. 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.
  3. 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.
  4. Add yellow curry paste and 2 tbsp coconut milk. Whisk to combine. Cook for 2-3 minutes until fragrant, stirring constantly.
  5. 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.
  6. Finish curry with lime juice. Serve over rice and garnish with fresh cilantro, Thai basil, and sprinkle of red pepper flakes.