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Red Thai Curry Turkey Meatballs

Red Thai Curry Turkey Meatballs

Red Thai curry is flavorful and savory - it's a perfect pairing for turkey meatballs and lots and lots of veggies. This recipe is perfect for a weeknight meal. It's healthy and delicious - what could be better? This recipe is gluten-free, grain-free, whole 30 compliant, and paleo. 

Red Thai Curry Turkey Meatballs - a delicious main meal that's full of veggies and flavor | Shiny Happy Bright

Red and green Thai curry are some of my favorite flavors. I used to be a little nervous about using lots of it in dishes - thinking it would be overpowering. Not only is using heaping tablespoons full of it a good idea for flavor reasons, but it also gives the the curry the beautiful rich color. I've been making this recipe a lot lately and testing out different vegetable combinations with the turkey meatballs and the curry. I did it with purple cabbage and brussels sprouts the other day and it was delicious, but not-so-photogenic. The below recipe is probably my favorite combination, though, because I love the subtle asparagus with the rich curry. The snow peas and bell peppers give it a little crunch and pop of color. 

Red Thai Curry Turkey Meatballs - a delicious main meal that's full of veggies and flavor | Shiny Happy Bright

I hope you enjoy this delicious recipe! 

Red Thai Curry Turkey Meatballs

Makes 4 servings | Prep Time: 10 minutes | Total Time: 40 minutes


1 pound ground turkey

1 egg

juice of 1 lime

zest of 1 lime

2 shallots, finely chopped

2 tablespoons chopped fresh basil

1/2 teaspoon ginger powder

1/2 teaspoon garlic powder

2 tablespoons olive oil

2 cloves garlic, minced

1 yellow onion, diced

2 bell peppers, sliced

1 bunch of asparagus, ends trimmed, cut into thirds

1 cup snow peas

2 tablespoons red Thai curry paste

1 can (14 ounces) full fat coconut milk

Optional toppings - chopped basil and sesame seeds


Heat oven to 400 degrees F (200 C). 

Combine the turkey, egg, lime juice, zest, shallots, basil, ginger, and garlic in a large bowl and combine, with your hands or a large spoon. 

Roll turkey mixture into golf ball sized balls and place on a baking sheet. 

Bake for 20 minutes or until turkey is 165 degrees F in the center, using an instant read thermometer. 

Meanwhile, heat olive oil in a large skillet over medium high heat. 

When oil is hot, add garlic and sauté for 30 seconds. Then add the onion and sauté for 3 to 4 minutes, or until the onions are translucent. 

Add bell peppers and asparagus and sauté for 5 minutes. Then add the snow peas and cook for another 2 minutes. 

Add the red Thai curry paste and stir constantly for 2 minutes. Then add the coconut milk and stir to combine. 

Let the vegetables simmer for 10 minutes, stirring occasionally. The coconut milk should thicken. 

When the meatballs are done, add them to the skillet and stir to combine. 

Serve immediately or save in the refrigerator for up to 2 days. 

Serve with optional toppings, if desired. 

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