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Turkey Meatballs in a Creamy Red Curry Sauce Recipe

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These Turkey Meatballs in a Creamy Red Curry Sauce combine flavorful ground turkey meatballs with a rich and aromatic coconut milk-based red curry sauce. Infused with fresh basil, garlic, and lime juice, this dish offers a perfect balance of savory and tangy flavors, served best over rice or roasted vegetables for a hearty, satisfying meal.

Ingredients

For the Meatballs

  • 2 pounds ground turkey
  • ⅓ cup finely chopped fresh basil leaves
  • 2 green onions, white and green parts, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon red curry paste

For the Sauce

  • 2 tablespoons vegetable oil
  • ¾ cup finely diced yellow onion
  • 4 garlic cloves, minced
  • 2 tablespoons red curry paste
  • 2 (14-ounce) cans full-fat coconut milk, shaken
  • 3 tablespoons fresh lime juice (from 2 limes)
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • ½ teaspoon fine sea salt
  • ½ cup thinly sliced fresh basil leaves, plus more for garnish

To Serve

  • Cooked rice or roasted vegetables
  • Fresh cilantro leaves, for garnish (optional)

Instructions

  1. Make the meatballs: In a large bowl, combine the ground turkey, finely chopped basil, green onions, minced garlic, fish sauce, cornstarch, sugar, kosher salt, and red curry paste. Mix thoroughly and, with wet hands, shape the mixture into golf ball–size meatballs (about 2 tablespoons each). Arrange the meatballs on a plate; you should have about 20.
  2. Brown the meatballs: Heat the vegetable oil in a large skillet over medium heat. When the oil is hot and shimmering, add the meatballs in batches in a single layer. Cook them undisturbed for about 3 minutes until the bottom is browned. Carefully turn and brown the opposite side for another 3 minutes. Transfer the browned meatballs back to the plate.
  3. Prepare the sauce base: Remove excess oil from the skillet, leaving 1 tablespoon. Place the skillet back on medium heat and add the diced onion. Cook while stirring occasionally until softened, about 5 minutes. Add the minced garlic and cook until fragrant, approximately 1 more minute. Stir in the red curry paste to combine the flavors.
  4. Add coconut milk and season: Pour in the shaken coconut milk and stir vigorously to fully incorporate the curry paste, making a smooth sauce. Add in the fresh lime juice, fish sauce, sugar, and fine sea salt. Taste and adjust salt if needed.
  5. Simmer meatballs in sauce: Increase heat to high and bring the sauce to a boil. Return the browned meatballs to the skillet, discarding any juices accumulated on the plate. Lower the heat, cover, and simmer for about 20 minutes until the sauce thickens and meatballs are cooked through.
  6. Finish and serve: Remove the skillet from heat and stir in the thinly sliced fresh basil leaves. Serve the meatballs and creamy red curry sauce over cooked rice or roasted vegetables. Garnish with additional basil and fresh cilantro leaves if desired.

Notes

  • Using wet hands to form the meatballs prevents sticking and helps create uniform shapes.
  • Adjust the red curry paste quantity to control the spice level according to your preference.
  • Full-fat coconut milk provides the best creamy texture; light coconut milk may result in a thinner sauce.
  • Letting the meatballs simmer gently in the sauce ensures they cook through without drying out.
  • Fresh basil and cilantro garnish enhances the freshness and presentation of the dish.
  • This dish pairs excellently with steamed jasmine rice or a side of roasted vegetables for a balanced meal.

Find it online: https://recipefeastful.com/turkey-meatballs-in-a-creamy-red-curry-sauce-recipe/