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Turkey Meatballs in a Creamy Red Curry Sauce

Turkey meatballs in a creamy red curry sauce topped with red pepper flakes and fresh cilantro in a skillet.
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

Meatballs

  • 2 pounds ground turkey
  • ⅓ cup finely chopped fresh basil leaves
  • 2 green onions, white and green parts, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon red curry paste
  • 2 tablespoons vegetable oil

Red Curry Sauce

  • ¾ cup finely diced yellow onion
  • 4 garlic cloves, minced
  • 2 tablespoons red curry paste
  • 2 (14-ounce) cans full-fat coconut milk, shaken
  • 3 tablespoons fresh lime juice (from 2 limes)
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • ½ teaspoon fine sea salt
  • ½ cup thinly sliced fresh basil leaves, plus more for garnish
  • Cooked rice or roasted vegetables, for serving
  • Fresh cilantro leaves, for garnish (optional)

Method

  1. Make the meatballs. In a large bowl, combine the turkey, basil, green onions, garlic, fish sauce, cornstarch, sugar, kosher salt, and curry paste. Mix well, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and set on a plate. You should have about 20 meatballs.

  2. Heat the vegetable oil in a large skillet over medium heat. Once the oil is glistening, working in batches, add

  3. the meatballs in a single layer. Cook, undisturbed, until the meatballs are just browned on the bottom, about 3 minutes. Turn them carefully and cook to brown the opposite side, about 3 minutes. Transfer the meatballs back to the plate.

  4. Make the sauce. Drain off all but 1 tablespoon oil from the skillet and place over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute. Stir in the curry paste. Add the coconut milk and stir vigorously until the paste and milk are fully incorporated and the sauce is smooth. Add the lime juice, fish sauce, sugar, and fine salt. Taste and add more salt as needed.

  5. Increase the heat to high and bring to a boil, then return the meatballs to the sauce, discarding any collected juices. Reduce the heat to low, cover, and cook until the sauce has thickened and the meatballs are cooked through, about 20 minutes.

  6. Remove the skillet from the heat and stir in the fresh basil. Serve over rice or vegetables, garnished with basil and cilantro, if desired.