Thai Red Curry Turkey Meatballs
These Thai red curry turkey meatballs are savory and delicious! They're paired with loads of veggies. This recipe is perfect for a weeknight meal. This recipe is gluten-free, grain-free, whole 30 compliant, and paleo.
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 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.
I hope you enjoy this delicious recipe!
- 1 pound ground turkey
- 1 egg
- juice of 1 lime
- 2 shallots, finely chopped
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon ginger powder
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 2 bell peppers, diced
- 1 bunch of asparagus, ends trimmed, cut into thirds
- 1 cup snow peas
- 2 tablespoons Thai red curry paste
- 1 can (14 ounces) full fat coconut milk
- optional toppings - chopped basil and sesame seeds
Want to use the same ingredients and tools that I do?