Name: Thai-Style Red Curry Meatballs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: Vegetable oil, for drizzling; 1 lb. ground turkey (93% lean); 1 cup panko bread crumbs; 1 large egg; 3 scallions, finely chopped; 3 cloves garlic, finely grated; 1 tsp. finely grated peeled ginger; 1 tsp. red curry paste; 1 1/4 tsp. kosher salt; 1 Tbsp. vegetable or coconut oil; 1 bell pepper, seeds and ribs removed, thinly sliced; 1/4 cup red curry paste; 2 (13.5-oz.) cans light unsweetened coconut milk; 2 Tbsp. packed light brown sugar; 1 Tbsp. fish sauce; 1 Tbsp. fresh lime juice; 1 cup frozen petite peas; Chopped fresh cilantro, for serving (optional)

Ingredients

Vegetable oil, for drizzling

1 lb. ground turkey (93% lean)

1 cup panko bread crumbs

1 large egg

3 scallions, finely chopped

3 cloves garlic, finely grated

1 tsp. finely grated peeled ginger

1 tsp. red curry paste

Kosher salt

1 Tbsp. vegetable or coconut oil

1 bell pepper, seeds and ribs removed, thinly sliced

1/4 cup red curry paste

2 (13.5-oz.) cans light unsweetened coconut milk

2 Tbsp. packed light brown sugar

1 Tbsp. fish sauce

1 Tbsp. fresh lime juice

1 cup frozen petite peas

Chopped fresh cilantro, for serving (optional)

Instructions

Step 1: Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper or foil and drizzle with vegetable oil. In a medium bowl, combine the ground turkey, panko, egg, scallions, garlic, ginger, red curry paste, and 1 1/4 teaspoons kosher salt. Mix until just combined.

Step 2: Using a small scoop or spoon, form the mixture into 24 meatballs, each about 1 1/2 inches in diameter or 2 tablespoons in size. Arrange them evenly on the prepared baking sheet.

Step 3: Bake the meatballs, shaking the baking sheet halfway through to turn them, until they are cooked through and golden brown, about 15 minutes.

Step 4: While the meatballs bake, heat 1 tablespoon vegetable or coconut oil in a large straight-sided skillet over medium-high heat. Add the sliced bell pepper and cook, stirring occasionally, until softened, about 7 minutes.

Step 5: Stir in 1/4 cup red curry paste and cook, stirring constantly, until the paste is lightly toasted and fragrant, about 1 minute.

Step 6: Add the two cans of light unsweetened coconut milk, brown sugar, fish sauce, and lime juice to the skillet. Stir to combine.

Step 7: Transfer the baked meatballs to the skillet. Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the sauce slightly thickens and coats the meatballs, about 4 to 6 minutes.

Step 8: Stir in the frozen petite peas and cook until warmed through, about 2 minutes. Remove from heat and sprinkle with chopped fresh cilantro, if using, before serving.

Tips & Variations

For extra heat, add a pinch of red chili flakes to the curry sauce along with the red curry paste.

Use ground chicken or pork instead of turkey if preferred.

Serve over jasmine rice or rice noodles to soak up the flavorful sauce.

To make it vegetarian, substitute meatballs with firm tofu cubes and omit fish sauce.

Storage

Store leftover meatballs and curry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, until warmed through. You can also freeze the cooked meatballs and sauce separately for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and bake the meatballs a day in advance. Store them in the refrigerator and add to the curry sauce just before serving to keep them tender and flavorful.

Can I use a different curry paste?

Absolutely. While this recipe calls for red curry paste, you can use green or yellow curry paste for a different flavor profile. Adjust the amount to taste, as some curry pastes are spicier than others.