January 13, 2017

Turkey Meatballs in a Creamy Red Curry Sauce

Turkey Meatballs in a Creamy Red Curry Sauce

If ever there was a food genre that had my heart, it would be curry. Once I knew it existed, it became all I ever wanted. In the early years of my relationship with curry there were a few restaurants I would frequent to get my fix. However, now that I have a family to feed and friends to host, more often than not our meals are taken at home. I’ve had to learn how to incorporate this beloved spice into as many dishes as possible in my own kitchen, which has been a fun challenge. While brainstorming new recipe ideas with Natalie, these Thai turkey meatballs in a red curry sauce made the list and I'm so excited to share them.


The red curry sauce is so silky smooth, thick, rich and flavorful, and wonderfully comforting on a cold winter evening.

While admittedly my strong love for curry makes me a bit biased, in my opinion this dish makes for the perfect all occasion dinner. Cut the recipe in half for a small family, or feed a crowd by doubling it. It’s dairy free, grain free, and egg free, which makes it a great meal to serve when you aren't certain of everyone's dietary restrictions. The red curry sauce is so silky smooth, thick, rich and flavorful, and wonderfully comforting on a cold winter evening. And while it does have curry paste in it (which is known to be on the spicier side) you can control the amount and tailor it the littles in your life. Even my son who is a notoriously picky eater gobbled his up in no time at all, and declared “delicious!” after every bite of meatball. In my house, that's one very successful supper.

If you’re a seasoned curry fanatic like myself, or perhaps this dish leaves you wanting more, be sure to check out some of our other dishes here, here, here and here. Also, if you have a tried and true favorite curry dish you'd we'd be willing to share, don’t hold back, we want to know about them. Because there can never, ever be enough curry. Here's to happy eating!

Turkey Meatballs in a Creamy Red Curry Sauce

Serves 6

Meatballs

2 lbs ground turkey
1/3 cup finely chopped fresh basil
4 garlic cloves, minced
2 green onions, finely chopped
2 tbsp fish sauce (such as nam pla or nuoc nam)
1 tsp red curry paste (preferably Mae Ploy brand)
2 tbsp sugar
1 tbsp cornstarch
2 tsp coarse kosher salt
2 tbsp canola oil

Curry Sauce

3/4 cup onions, finely diced
4 garlic cloves, minced
1/4 cup Thai red curry paste (preferably Mae Ploy brand)
2 14 oz cans coconut cream (we like Trader Joe's brand or any authentic brand found at an Asian market)
3 tbsp lime juice
1 tbsp fish sauce
1 tbsp sugar
1 tsp salt (optional)
1/2 cup fresh basil, thinly sliced (optional)
1/2 cup cilantro leaves, (optional)
chili flakes, (optional)

Method

  1. To make the meatballs, mix all ingredients (leave out 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. Using a cookie scoop or tablespoon scoop meatballs out in 2 inch portions. Gently roll and place in the oil. Brown the meatballs in batches of 10 on all sides, but do not cook all the way through. Place meatballs on a plate and set aside.
  2. To make the curry sauce, drain off all but 1 tbsp oil from the pan. Add the onions and sauté until soft, about 5 minutes. Add garlic and sauté 2 minutes longer. Add the curry paste and break it up as much as possible. Add the coconut cream and stir or whisk until paste and cream are fully incorporated and sauce is smooth. When sauce is smooth, add the lime juice, fish sauce, sugar and salt if using. Bring to a boil and add all the meatballs back into the curry sauce. Turn heat to a simmer, cover the pan with a lid. Simmer meatballs for 20 minutes until the sauce has thickened and the meatballs are cooked through the center. Add fresh basil and stir to combine.
  3. Serve over your choice of rice or roasted veggies, with cilantro and crushed red pepper flakes for additional heat.  

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