Thai Red Curry Turkey Meatballs

red curry turkey meatballs over a bed of rice.

4.67 from 15 votes

Thai Red Curry Turkey Meatballs

Thai Red Curry Turkey Meatballs that are effortless to make but incredibly delicious with lots of bold Thai flavors. Even the Turkey Meatballs are Thai flavored swimming in a creamy, finger licking, red curry sauce!

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Lunch, Main Course

Cuisine: Thai

Keyword: red curry turkey meatballs, sweet potato turkey meatballs, thai red curry

Servings:

Calories: 589kcal

Ingredients

Meatballs

1 pound ground turkey
4 green onions chopped
¼ cup cilantro chopped
1 tablespoon fish sauce
1 tablespoon red curry paste
1 cup breadcrumbs
1 large egg
½ teaspoon salt or to taste
½ teaspoon black pepper or to taste

Red Curry Sauce

3 tablespoons peanut oil
4 tablespoons red curry paste
2 teaspoons lemongrass paste or 2 stalks of lemongrass
2 teaspoons fresh ginger finely grated
2 cloves garlic minced
1 cup chicken broth
14 ounce coconut milk (1 can)
5 kaffir lime leaves fresh or dried
1 tablespoon sugar

US Customary - Metric

Instructions

Prep the oven and baking sheet: Preheat oven to 375 F degrees. Line a baking sheet with parchment paper.
Make the meatballs: In a medium bowl mix all the ingredients for the meatballs together well. Form the meatballs into small 1 inch balls, you should get about 20 to 25 meatballs. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.
Cook the aromatics: Heat the oil in a large skillet or braiser over medium-high heat. Add the curry paste, lemongrass paste, garlic and ginger and cook for 2 minutes, while stirring.
Finish the red curry sauce: Add the chicken broth and stir until the paste dissolves. Stir in the coconut milk, then add the kaffir lime leaves and sugar. Bring to a boil, then turn the heat down and simmer for another 5 minutes. Taste and adjust with salt and pepper as needed.
Add meatballs to sauce: Add the meatballs to the red curry and cook for another 5 minutes, stirring occasionally. Remove the kaffir lime leaves.
Garnish and serve: Garnish with chopped cilantro or more green onions and serve over rice or noodles.

Video

Notes

Use more or less curry paste, depending on how spicy you like your food. I used 4 tablespoons in the sauce, for less spicy start with a couple tablespoons and increase it from there.
Lemongrass paste is much more convenient to use, but you can also use fresh lemongrass stalks.
If you don't want to make this dish with meatballs, you can also just use chicken breast or chicken thighs.
Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.

Nutrition