Thai-Inspired Red Curry Meatballs Recipe
These Thai-Inspired Red Curry Meatballs feature tender turkey meatballs simmered in a rich, fragrant red curry coconut milk sauce loaded with vibrant bell peppers and onions. Perfectly balanced with fresh ginger, garlic, and lime juice, this quick and flavorful dish brings the warmth and spice of Thailand to your dinner table in just 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Low Fat
Ingredients
Ginger Turkey Meatballs
- 1 pound 93% lean ground turkey
- ½ cup panko breadcrumbs
- ¼ cup chopped cilantro
- 1 teaspoon grated fresh ginger
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- Kosher salt & ground black pepper, to season
Curry Sauce and Vegetables
- 2-3 tablespoons coconut oil, divided
- 1 red onion, sliced ½-inch thick
- 1 red bell pepper, sliced ½-inch thick
- 1 orange or yellow bell pepper, sliced ½-inch thick
- 3-4 tablespoons red curry paste
- 1 14-ounce can full-fat coconut milk or cream
- 1 lime, juiced
- Kosher salt & ground black pepper, to season
For Serving (Optional)
- White rice or grain of choice
- Thinly sliced green onions
- Finely chopped cilantro
- Lime wedges
Instructions
- Form the Ginger Turkey Meatballs: In a medium bowl, combine ground turkey, panko breadcrumbs, chopped cilantro, grated ginger, sliced green onions, and minced garlic. Season with 1 teaspoon kosher salt and ground black pepper. Gently mix with your hands until just combined, avoiding over-mixing. Divide the mixture into 12-15 equal portions and gently roll each into meatballs slightly larger than a golf ball, keeping them tender by not pressing too compactly.
- Brown the Meatballs: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Once hot, add the meatballs in batches to avoid overcrowding. Cook each meatball for about 2 minutes per side until deeply browned. Transfer browned meatballs to a plate and repeat with remaining meatballs.
- Cook the Aromatics: In the same skillet, add an extra splash of coconut oil if needed. Add the sliced red onion along with the red and orange/yellow bell peppers. Season with ½ teaspoon kosher salt and ground black pepper. Stir occasionally and cook over medium heat until peppers and onions start to soften, about 4-5 minutes. Stir in the red curry paste and cook for an additional 2-3 minutes until it is fragrant and browned.
- Simmer the Curry: Pour the full-fat coconut milk into the skillet and use a wooden spoon to scrape up any browned bits from the bottom; this adds wonderful flavor. Stir to combine. Return the browned meatballs to the skillet. Simmer gently for 8-10 minutes, turning the meatballs occasionally to coat them well in the curry sauce, until the sauce thickens and meatballs are fully cooked through. Finish by squeezing fresh lime juice into the sauce and stirring to combine.
- Serve Immediately: Spoon the red curry meatballs and sauce over cooked white rice or your preferred grain. Garnish with thinly sliced green onions, chopped cilantro, and lime wedges as desired. Enjoy this vibrant, comforting Thai-inspired meal hot from the skillet.
Notes
- Using 93% lean ground turkey ensures the meatballs are juicy but not greasy.
- Panko breadcrumbs help keep the meatballs tender and light.
- Full-fat coconut milk or cream adds richness and depth to the curry sauce.
- Adjust the amount of red curry paste based on your spice preference; start with 3 tablespoons and add more if you like it spicier.
- This recipe can be served with jasmine rice, brown rice, quinoa, or any grain of choice.
- Leftover curry meatballs reheat well and can be stored covered in the refrigerator for up to 3 days.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or almond flour.
