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Turkey Meatballs in a Creamy Red Curry Sauce
15 min
45 min
Serves: 8
Steps
- To make the Thai meatballs, mix all meatball ingredients (leave out canola oil) together until fully incorporated. If available use a stand mixer set on medium speed with the flat beater attachment. Heat oil in a large skillet or frying pan over medium heat. Using a cookie scoop or tablespoon scoop meatballs out in 2 tbsp portions. Using your hands, gently roll and place the meatball in the oil. Brown the meatballs in batches of 10 on all sides, but do not cook all the way through. Place meatballs on a plate and set aside.
- To make the red curry sauce, drain off all but 1 tbsp oil from the pan. Add the onions and sauté until soft, about 5 minutes. Add garlic and sauté 2 minutes longer. Add the Thai red curry paste and break it up as much as possible followed by the coconut milk and stir or whisk until paste and cream are fully incorporated and curry sauce is smooth. When your red curry sauce base is smooth, add the lime juice, fish sauce, sugar and salt if using. Bring to a boil and add all the meatballs back into the Thai red curry sauce. Turn heat to a simmer, cover the pan with a lid. Simmer meatballs for 20 minutes until the sauce has thickened and the meatballs are cooked through the center. Add fresh basil and stir to combine.
- Serve over your choice of rice or roasted veggies, with cilantro and crushed red pepper flakes for additional heat.
Originally published at themodernproper.com. Reproduced for personal collection.
