Name: Thai-Style Red Curry Meatballs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: Vegetable oil, for drizzling; 1 lb. ground turkey (93% lean); 1 cup panko bread crumbs; 1 large egg; 3 scallions, finely chopped; 3 cloves garlic, finely grated; 1 tsp. finely grated peeled ginger; 1 tsp. red curry paste; 1 1/4 tsp. kosher salt; 1 tbsp. vegetable or coconut oil; 1 bell pepper, seeds and ribs removed, thinly sliced; 1/4 cup red curry paste; 2 (13.5-oz.) cans light unsweetened coconut milk; 2 tbsp. packed light brown sugar; 1 tbsp. fish sauce; 1 tbsp. fresh lime juice; 1 cup frozen petite peas; Chopped fresh cilantro, for serving (optional)

Ingredients

Vegetable oil, for drizzling

1 lb. ground turkey (93% lean)

1 cup panko bread crumbs

1 large egg

3 scallions, finely chopped

3 cloves garlic, finely grated

1 tsp. finely grated peeled ginger

1 tsp. red curry paste

Kosher salt

1 tbsp. vegetable or coconut oil

1 bell pepper, seeds and ribs removed, thinly sliced

1/4 cup red curry paste

2 (13.5-oz.) cans light unsweetened coconut milk

2 tbsp. packed light brown sugar

1 tbsp. fish sauce

1 tbsp. fresh lime juice

1 cup frozen petite peas

Chopped fresh cilantro, for serving (optional)

Instructions

Step 1: Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper or foil and drizzle it lightly with vegetable oil.

Step 2: In a medium bowl, combine the ground turkey, panko bread crumbs, egg, scallions, garlic, ginger, 1 teaspoon red curry paste, and 1 1/4 teaspoons kosher salt. Mix gently until just combined.

Step 3: Using a scoop or spoon, form the mixture into 24 meatballs about 1 1/2 inches in diameter (roughly 2 tablespoons each) and arrange them on the prepared baking sheet.

Step 4: Bake the meatballs for about 15 minutes, shaking the pan halfway through to turn them, until they are cooked through and golden brown.

Step 5: While the meatballs bake, heat 1 tablespoon of vegetable or coconut oil in a large, straight-sided skillet over medium-high heat. Add the sliced bell pepper and cook, stirring occasionally, until softened, about 7 minutes.

Step 6: Stir in 1/4 cup red curry paste and cook for about 1 minute until the paste is fragrant and lightly toasted.

Step 7: Add the coconut milk, brown sugar, fish sauce, and lime juice to the skillet and stir to combine.

Step 8: Add the baked meatballs to the skillet and bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly and coats the meatballs, about 4 to 6 minutes.

Step 9: Stir in the frozen petite peas and cook, stirring occasionally, until warmed through, about 2 minutes. Garnish with chopped fresh cilantro if desired before serving.

Tips & Variations

For extra flavor, try using coconut oil instead of vegetable oil when cooking the peppers and simmering the sauce.

You can substitute ground chicken or pork for the turkey if preferred.

If you like a spicier curry, add an extra teaspoon of red curry paste or some sliced fresh chili peppers.

Serve with steamed jasmine rice or rice noodles for a complete meal.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs and keep them raw in the refrigerator for up to one day before baking. Alternatively, bake them in advance and store cooked meatballs in the fridge to reheat with the curry sauce later.

What can I use if I don’t have red curry paste?

If you don’t have red curry paste, you can use another Thai curry paste such as yellow or green, though the flavor will vary. Alternatively, a mix of chili paste, garlic, ginger, and a little cumin can work in a pinch.