Red Curry Meatballs:

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Introduction

Red Curry Meatballs are a delightful fusion of tender ground turkey meatballs simmered in a rich and creamy Thai-inspired red curry sauce. With a balance of spicy, savory, and sweet flavors, this dish is perfect for those who love the complexity of Thai cuisine. The combination of fresh vegetables, aromatic spices, and coconut milk creates a comforting yet vibrant meal that pairs wonderfully with steamed rice or noodles.

Ingredients

  • 1 lb ground turkey
  • 2 tablespoons ginger, minced
  • 1 tablespoon garlic, minced
  • 1 small onion, finely chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 tablespoons Thai red curry paste
  • 1 can (14 oz) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons lime juice
  • 1/4 cup cilantro, chopped
  • 2 tablespoons oil, for cooking
  • Salt and pepper, to taste

Directions

Step 1: Prepare the Meatballs

  1. Mix the Meatball Ingredients: In a large bowl, combine 1 lb ground turkey, 2 tablespoons minced ginger, 1 tablespoon minced garlic, salt, and pepper. Mix the ingredients until well combined.
  2. Form the Meatballs: Shape the mixture into meatballs, about 1 inch in diameter. Aim for uniform sizes so that they cook evenly.

Step 2: Cook the Meatballs

  1. Heat the Oil: Heat 2 tablespoons of oil in a large skillet over medium heat.
  2. Cook the Meatballs: Add the meatballs to the hot skillet and cook until browned on all sides. This should take about 5-7 minutes. Remove the meatballs from the skillet and set them aside.

Step 3: Prepare the Curry Base

  1. Sauté the Vegetables: In the same skillet, add the finely chopped onion and sliced red and green bell peppers. Sauté until they become tender, about 5 minutes.
  2. Add the Curry Paste: Stir in 2 tablespoons of Thai red curry paste and cook for 1 minute, allowing the paste to become aromatic.

Step 4: Create the Sauce

  1. Add Liquid Ingredients: Pour in the 14 oz can of coconut milk, 1 tablespoon fish sauce, 1 tablespoon soy sauce, and 1 tablespoon brown sugar. Stir to combine.
  2. Bring to a Simmer: Allow the sauce to come to a gentle simmer over medium heat, stirring occasionally.

Step 5: Combine and Simmer

  1. Return the Meatballs to the Skillet: Add the browned meatballs back into the skillet, nestling them into the sauce.
  2. Simmer Covered: Cover the skillet and simmer the meatballs in the sauce for about 10 minutes, ensuring that they are fully cooked through and have absorbed the flavors.

Step 6: Final Touches

  1. Add Lime Juice and Cilantro: Stir in 2 tablespoons of lime juice and 1/4 cup chopped cilantro. Let the dish cook for an additional 2 minutes.
  2. Taste and Adjust: Taste the sauce and adjust the seasoning with more salt, pepper, or lime juice as needed.

Step 7: Serve

  1. Serve Hot: Serve the Red Curry Meatballs hot with steamed jasmine rice, noodles, or a side of sautéed vegetables.

Variations

  • Spicy Variation: Add extra Thai red curry paste or sliced Thai chilies for more heat.
  • Vegetarian Option: Use plant-based meatballs or tofu as a substitute for the ground turkey.
  • Protein Switch: Swap out ground turkey for ground chicken, beef, or pork.

Cooking Notes

  • Control the Heat: Adjust the amount of red curry paste based on your spice preference.
  • Coconut Milk Tip: Use full-fat coconut milk for a richer, creamier sauce.
  • Browning the Meatballs: Make sure not to overcrowd the skillet when browning the meatballs. This helps them develop a nice crust.

Serving Suggestions

  • Serve over steamed jasmine or basmati rice.
  • Pair with rice noodles for a noodle bowl-style meal.
  • Add a side of stir-fried or steamed vegetables like broccoli or snow peas for a balanced plate.

Tips

  • Make Ahead: The meatballs can be formed a day ahead and stored in the refrigerator until ready to cook.
  • Freeze Friendly: Both the cooked meatballs and sauce can be frozen separately for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Garnish Tip: Garnish with extra cilantro and a sprinkle of red pepper flakes for a vibrant finish.

Prep Time

  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Total Time: 40 minutes

Nutritional Information (per serving)

  • Calories: 320 kcal
  • Fat: 20g
  • Protein: 25g
  • Carbohydrates: 10g
  • Sodium: 750mg

FAQs

Q: Can I make this recipe dairy-free?
A: Yes, the recipe is already dairy-free as it uses coconut milk instead of cream. Just be sure to use a fish sauce and soy sauce that don’t contain any hidden dairy ingredients.

Q: Can I use a different type of curry paste?
A: Yes, you can use green curry paste for a milder flavor or yellow curry paste for a more earthy taste.

Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until hot.

Conclusion

These Red Curry Meatballs are a delicious, easy-to-make dish that delivers bold flavors with every bite. The combination of tender turkey meatballs and a creamy, spicy red curry sauce makes this meal perfect for any weeknight dinner or a special occasion. Enjoy it with your favorite side for a complete and satisfying meal!

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