Herby, garlicky Thai meatballs simmered in a creamy red curry sauce are the “fusion” flavor bomb you didn’t know you needed. These Thai turkey meatballs would be good in ANYTHING. And this insanely rich red curry sauce would be good ON anything. Together, they’re a take-no-prisoners combination that’ll please any crowd you serve them to.Meatballs for Dinner? Appetizers? Superbowl Snacks? Try All of the Above! Thai red curry turkey meatballs are the perfect all-occasion nibble. Cut the recipe in half to make a simple dinner for a small family, or feed a crowd by doubling it. The red curry sauce is so silky-smooth, thick and flavorful, and wonderfully comforting on a cold winter evening.
Notes
While this recipe calls for Thai red curry paste, it would be delicious with green curry paste as well.
Ingredients
Meatballs:
- 2 pounds ground turkey
- ⅓ cup finely chopped fresh basil
- 4 cloves garlic - minced
- 2 green onions - finely chopped
- 2 tablespoons fish sauce - such as nam pla or nuoc nam
- 1 teaspoon red curry paste - preferably Mae Ploy brand
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2 teaspoons kosher salt
- 2 tablespoons canola oil
Curry Sauce:
- ¾ cup onions - finely diced
- 4 cloves garlic - minced
- 2 tablespoons Thai red curry paste - preferably Mae Ploy brand
- 2 14-ounce cans full fat coconut milk - or creamm we like Trader Joe's brand or any authentic brand found at an Asian market
- 3 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt - optional
- ½ cup fresh basil - thinly sliced
- ½ cup cilantro leaves
- chili flakes - to taste
Instructions
To make the Thai meatballs:
- Mix all of the meatball ingredients (except for the canola oil) together until fully incorporated. If available use a stand mixer set on medium speed with the flat beater attachment.
- Heat oil in a large skillet or frying pan over medium heat.
- Use a #30 portion scoop to scoop out 2 tablespoon portions of the meat mixture. Using your hands, gently roll to form meatballs.
- Brown the meatballs in batches of 10 on all sides, but do not cook all the way through.
- Place the meatballs on a plate and set aside.
To make the red curry sauce:
- Drain off all but 1 tablespoon of oil from the pan.
- Add the onions and sauté until soft, about 5 minutes.
- Add garlic and sauté 2 minutes longer.
- Incorporate the Thai red curry paste, breaking it up as much as possible.
- Stir in the coconut milk and whisk until paste and cream are fully incorporated and the curry sauce is smooth.
- Add the lime juice, fish sauce, sugar and salt (if using).
Finish the meatballs:
- Bring to a boil and add all the meatballs back into the Thai red curry sauce.
- Turn heat to a simmer and cover the pan with a lid.
- Simmer the meatballs for 20 minutes until the sauce has thickened and the meatballs are cooked through the center.
Finish and serve:
- Add fresh basil and stir to combine.
- Serve over your choice of rice or roasted veggies, with cilantro and crushed red pepper flakes for additional heat.
Nutrition
Calories: 204kcalCarbohydrates: 9gProtein: 28gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 62mgSodium: 1463mgPotassium: 420mgFiber: 1gSugar: 6gVitamin A: 951IUVitamin C: 5mgCalcium: 30mgIron: 1mg