Description
These Thai-Style Red Curry Meatballs combine lean ground turkey with fragrant red curry paste and fresh aromatics baked to golden perfection. Served in a rich, creamy coconut curry sauce with bell peppers and sweet peas, this dish offers a flavorful and comforting Thai-inspired meal perfect for weeknight dinners.
Ingredients
Scale
Meatballs
- 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
Curry
- 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
- Prepare Meatball Mixture: Preheat the oven to 400ºF and line a rimmed baking sheet with parchment or foil, drizzling with vegetable oil. In a medium bowl, combine ground turkey, panko bread crumbs, egg, scallions, grated garlic, ginger, red curry paste, and kosher salt. Mix thoroughly to distribute all ingredients evenly.
- Form Meatballs: Using a scoop or spoon, portion the mixture into 24 meatballs about 1 1/2 inches in diameter (approximately 2 tablespoons each). Arrange them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Place the baking sheet in the oven and bake the meatballs for about 15 minutes, shaking the sheet halfway through to turn them so they brown evenly. Bake until the meatballs are cooked through and golden brown on the outside.
- Prepare Curry Base: While the meatballs bake, heat 1 tablespoon of 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. Stir in 1/4 cup red curry paste and cook for an additional minute, allowing the paste to lightly toast and become fragrant.
- Add Coconut Milk and Seasonings: Pour in 2 cans (27 ounces) of light unsweetened coconut milk. Add 2 tablespoons packed light brown sugar, 1 tablespoon fish sauce, and 1 tablespoon fresh lime juice. Stir well to combine all ingredients into a smooth curry sauce.
- Simmer Meatballs in Curry: Transfer the baked meatballs to the skillet with the curry sauce and bring to a simmer over medium-high heat. Reduce the heat to medium, maintaining a gentle simmer, and cook for 4 to 6 minutes. Stir occasionally until the sauce thickens slightly and coats the meatballs thoroughly.
- Finish with Peas and Serve: Stir in 1 cup frozen petite peas and cook for about 2 minutes until warmed through. Remove from heat and, if desired, garnish with chopped fresh cilantro before serving.
Notes
- You can substitute ground chicken for turkey if preferred.
- Adjust red curry paste quantity to your preferred spice level.
- Use gluten-free panko or breadcrumbs to make the recipe gluten-free.
- For a vegetarian version, substitute meatballs with plant-based alternatives and use vegetarian fish sauce or soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Keywords: Thai meatballs, red curry meatballs, coconut curry, ground turkey meatballs, Thai curry recipe, easy weeknight dinner
