Ingredients

The following ingredients have 6 Servings
  • 2 lbs ground turkey
  • 1/3 cup finely chopped fresh basil
  • 4 garlic cloves, minced
  • 2 green onions, finely chopped
  • 2 Tbsp fish sauce
  • 1 tsp red curry paste (preferably Mae Ploy brand)
  • 2 Tbsp sugar
  • 1 Tbsp cornstarch
  • 2 tsp kosher salt
  • 2 Tbsp vegetable oil
  • 3/4 cup finely diced sweet or yellow onion
  • 4 garlic cloves, minced
  • 2 Tbsp Thai red curry paste (preferably Mae Ploy brand)
  • 2 (14 oz) cans coconut milk or coconut cream (not cream of coconut or lite coconut milk)
  • 3 Tbsp lime juice, from 2 limes
  • 1 Tbsp fish sauce
  • 1 Tbsp sugar
  • 1/2 tsp sea salt, plus more to taste
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup cilantro leaves
  • chili flakes, (optional)

Instruction

  • Make the meatballs: In a large bowl, using your hands or in the base of a stand mixer fitted with the paddle attachment, mix the ground turkey, 1/3 cup basil, garlic, green onions, fish sauce, curry paste, sugar, cornstarch, salt until fully incorporated.Heat the vegetable oil in a large skillet over medium heat, until glistening
  • Scoop the meatballs out into golf ball size portions, 2 tablespoons each, about 30 total, onto a baking sheet or plate
  • Using your hands, gently roll the meatballs and place them into the oil
  • Cook the meatballs in batches until browned on all sides, they do not have to be cooked all the way through
  • Once browned, place the meatballs on a plate.Make the red curry sauce: Drain off all but 1 tablespoon oil from the meatball pan
  • Still over medium heat, add the onions and until softened, about 5 minutes
  • Add the garlic and cook until fragrant, about 1 minute longer
  • Add the curry paste and break it up as much as possible with a whisk or wooden spoon
  • Add the coconut milk and stir or whisk until paste and cream are fully incorporated and curry sauce is smooth
  • Add the lime juice, fish sauce, sugar and salt, stir again to combine
  • Bring to a boil over high heat before adding all the meatballs back in, submerging them into the curry sauce
  • Turn heat to low
  • Simmer, covered until the sauce has thickened and the meatballs are cooked through in the center, with a temperature of 165°F on an instant read thermometer, about 20 minutes
  • Season the sauce to taste with more salt if needed
  • Add the fresh basil and stir to combine.Serve the curry meatballs on their own, alongside cooked rice or over roasted vegetables
  • Sprinkle with cilantro and crushed red pepper flakes for additional heat.