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Thai Red Curry Turkey Meatballs
I’m seeing these thai red curry meatballs everywhere. I couldn’t find chicken mince in my local supermarket so used turkey mince meaning this dish is super high in protein. So so good.
SERVES
4
COOKING TIME
15 mins
DIFFICULTY
simple
Are turkey meatballs healthy?
Yes – turkey is leaner than beef or pork, making these meatballs a lighter option that’s still full of flavour.
Can I make turkey meatballs in advance?
Definitely. You can shape the meatballs ahead of time and keep them in the fridge for up to 24 hours, or freeze them for later.
Do I need to brown the meatballs first?
Yes – browning adds flavour and helps them hold their shape before finishing them in the sauce.
How long do turkey meatballs take to cook?
Once browned, they only need about 5 minutes simmering in the curry sauce to cook through completely.
What can I serve with Thai red curry turkey meatballs?
They’re delicious with rice, noodles or even flatbreads to soak up the sauce.
Can I use chicken instead of turkey?
Yes – chicken mince works just as well if you can’t get turkey.
Is this an easy dinner idea for weeknights?
Absolutely. It comes together quickly, uses simple ingredients, and makes a brilliant midweek meal.
Method
Step 1
Add the turkey mince and all the seasoning ingredients to a large bowl, then mix well until fully combined. Roll the mixture into meatballs.
Step 2
Heat a little oil in a pan and brown the meatballs for 2–3 minutes on each side. Remove and set aside.
Step 3
Using the same pan, add all of the sauce ingredients and stir to combine. Return the meatballs to the pan, cover with a lid and let everything simmer gently for 5 minutes.
Step 4
Once the meatballs are cooked through and the sauce is bubbling, take off the heat. Serve over a bed of rice and finish with fresh coriander. Enjoy!
Ingredients
For the meatballs:
500g turkey mince
50g panko breadcrumbs
1 large egg, beaten
1 tbsp Thai red curry paste
1 tsp ginger paste
1 tsp garlic paste
Salt and pepper
1 tbsp vegetable oil, for frying
For the sauce:
2 x 400ml tins coconut milk
3 tbsp Thai red curry paste
1 tbsp honey
1 tsp ginger paste
1 tsp oyster sauce
1 tbsp ground turmeric
To serve:
Cooked rice of choice
Chopped coriander
