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.
Why You'll Love These Thai Curry Meatballs
Thai red curry paste is made from red bell peppers and red chilis and usually contains spices, lime, ginger, and garlic. It's acidic and flavorful and tastes great in a meatball.
This dish is incredibly rich from the coconut milk and pairs beautifully with the subtle asparagus and the crunchy bell pepper and snow peas.
Thai Red Curry Turkey Meatball Ingredients
- 1 pound ground turkey
- 1 egg
- juice of 1 lime
- 2 shallots, finely chopped
- 2 tablespoons chopped fresh basil
- ½ 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
How to Make These Meatballs
- 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.
I hope you enjoy this delicious recipe. Be sure to check out our Thai green curry meatballs as well!
Thai Red Curry Turkey Meatball
These Thai red curry turkey meatballs are savory and delicious! This recipe is perfect for a weeknight meal.
Ingredients
- 1 pound ground turkey
- 1 egg
- juice of 1 lime
- 2 shallots, finely chopped
- 2 tablespoons chopped fresh basil
- ½ 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
Instructions
- 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 597Total Fat: 44gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 167mgSodium: 305mgCarbohydrates: 20gFiber: 4gSugar: 6gProtein: 36g
Winnie Akinyi
Thursday 29th of June 2017
This is so delicious. I love the vegetables.
Emily Wilson
Tuesday 4th of July 2017
Thanks! :) Glad you like it!
Carolyn
Wednesday 24th of May 2017
This looks amazing!!! I happen to have turkey at home. Gonna have to try!
Emily Wilson
Monday 29th of May 2017
Nice! :)