Description
These Thai-Style Red Curry Meatballs combine lean ground turkey with vibrant red curry paste and aromatic spices baked to perfection and simmered in a creamy coconut milk curry sauce with bell peppers and peas. This flavorful and comforting dish offers a perfect balance of spicy, sweet, and tangy notes, ideal for a weeknight dinner or special occasion.
Ingredients
Scale
Meatballs
- 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
Curry Sauce
- 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
- Preheat and Prepare Meatballs: Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper or foil, then drizzle it lightly with vegetable oil to prevent sticking. In a medium bowl, mix together the ground turkey, panko bread crumbs, egg, chopped scallions, grated garlic, grated ginger, red curry paste, and kosher salt until evenly combined.
- Shape Meatballs: Using a scoop or spoon, portion the mixture into 24 meatballs, each about 1 1/2 inches in diameter (approximately 2 tablespoons per meatball). Arrange the meatballs evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs for approximately 15 minutes, shaking the baking sheet halfway through to turn the meatballs, ensuring even cooking and browning. The meatballs should be cooked through and golden brown when done.
- Cook Vegetables and Curry Paste: While the meatballs are baking, heat 1 tablespoon of vegetable or coconut oil in a large straight-sided skillet over medium-high heat. Add the thinly sliced bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Stir in 1/4 cup red curry paste and cook for about 1 minute until it becomes fragrant and lightly toasted.
- Add Coconut Milk and Flavorings: Pour in the two cans of light unsweetened coconut milk, then add 2 tablespoons of packed light brown sugar, 1 tablespoon of fish sauce, and 1 tablespoon of fresh lime juice. Stir everything together to combine the sauce.
- Simmer Meatballs in Curry: Transfer the baked meatballs into the skillet with the curry sauce and bring to a simmer over medium-high heat. Reduce the heat to medium to maintain a gentle simmer, cooking and stirring occasionally for 4 to 6 minutes until the sauce slightly thickens and the meatballs are well coated with the curry sauce.
- Add Peas and Finish: Stir in 1 cup of frozen petite peas and continue cooking, stirring occasionally, just until the peas are warmed through, approximately 2 minutes. Remove from heat and garnish with chopped fresh cilantro if desired before serving.
Notes
- You can substitute ground chicken or pork for ground turkey if preferred.
- Adjust the amount of red curry paste to control the spiciness of the dish.
- Serve with steamed jasmine rice or rice noodles to complete the meal.
- The recipe can be doubled easily for larger gatherings.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Keywords: Thai red curry, meatballs, ground turkey, coconut milk curry, weeknight dinner, Asian cuisine, spicy meatballs
