Red Curry Meatballs with Rice
Course: DinnerCuisine: ThaiDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesMy kids love these. They are so good. Sometimes I make them into pita sandwiches with a yogurt sauce and greens. I make these a day ahead and then throw it all together. It is so good and has great flavor. I have tried it with ground beef, but prefer the ground turkey.
Ingredients
1 1/2 lb ground turkey
1 cup panko
1 lg egg
1 bunch green onions, chopped
3 cloves garlic, grated
1 Tablespoon grated ginger
1 teaspoon red curry paste
- Curry Sauce
1 Tablespoon coconut oil
2 bell peppers, seeded and ribs removed, thinly sliced
1/4 cup red curry paste
2 (13.5oz) cans unsweetened coconut milk
2 Tablespoons packed light brown sugar
1 Tablespoon fish sauce
1 Tablespoon lime juice
1 cup frozen peas
Cilantro, chopped
Jasmine rice, optional, made according to instructions
Directions
- Preheat oven to 400. Line a rimmed baking sheet with parchment. Drizzle with olive oil. In a bowl, mix together turkey, panko, egg, green onions, garlic, ginger, curry paste, and 1 1/4 teaspoon salt.
- Using a scoop, scoop the meatballs into 24-30 meatballs (1 1/2 – 2 Tablespoons balls). Arrange on a baking sheet.
- Bake meatballs, after 7-8 minutes then shake pan gently to turn the meatballs, until cooked through about 15 minutes.
- Curry
- While meatballs bake, in large straight-sided skillet over medium high heat. Heat oil in a large sauce pan with high sides. Add the bell peppers and cook, stirring occasionally, until softened about 7 minutes. Add curry paste and cook stirring until paste is lightly toasted, about 1 minute more. Stir in coconut milk, brown sugar, fish sauce and lime juice.
- Add meatballs to saucepan and bring to a simmer over medium high heat. Reduce the heat to medium to continually simmer and cook, stirring occasionally, until sauce is slightly thickened and meatballs are coated in sauce, 4 to 6 minutes. Add peas and cook stirring until warmed through, about 2 minutes. Garnish with cilantro and serve over the rice.
