Go Back

Thai Turkey Meatballs in Coconut Curry

The Meatballs and Coconut Curry are very rich, so we usually double the Jasmine Rice or Vermicelli noodles – a little goes a long way! Jasmine Rice does take time to prepare so start that prior to making the Coconut Curry Sauce.
Print Recipe
Course Main Course
Cuisine Thai

Ingredients
  

Meatballs:

  • 500 gr ground turkey or chicken
  • 1 egg beaten
  • 1 TBSP Hellman’s Real Mayonnaise
  • 1 TBSP Fish Sauce
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 TBSP (15 gr) fresh ginger, grated
  • 1 TBSP (8 gr) cornstarch
  • 1 TBSP (3 gr) fresh basil, slivered

Sauce:

  • ¼ cup (30 gr) red onion, diced
  • 1 TBSP (15 gr) fresh ginger, grated
  • 2 TBSP (32 gr) Thai Red Curry Paste
  • 1 can (400 ml) Aroy-d Unsweetened Coconut Milk
  • 1 TBSP Fish Sauce
  • 1 tsp. (4 gr) Splenda Brown Sugar Mix
  • 1 TBSP lime juice

Instructions
 

  • If using the oven to make the meatballs, preheat to 400 and line a baking sheet with parchment.
  • If using a skillet on the stovetop, use one large enough to fit all the meatballs in a single layer.
  • Meatballs can be made earlier in the day or frozen and defrosted prior to making the Coconut Curry.
  • Mix all meatball ingredients and cook in the oven for 20 minutes or fry until cooked through over medium heat.
  • Remove meatballs from heat and set aside. Cool completely if freezing.
  • In skillet large enough to fit all meatballs, add 1 TBSP oil.
  • Add onion and sauté until transparent, about 5 minutes.
  • Next add grated ginger and Thai Red Curry Paste.
  • Stir to incorporate before adding The Coconut Milk. Stir again and add remaining ingredients, Fish Sauce, Splenda Brown Sugar Blend, basil and lime juice.
  • Gently bring to a boil, reduce heat and simmer 15 minutes.
  • Add meatballs and continue to simmer for 10 minutes.
  • Serve immediately with rice or noodles.
  • Garnish as desired with more basil or lime zest.

Notes

I loved this dish with a Pinot Noir, and Mike always looks to a white, which is no simple task – sweet and spicy undertones from the curry paste and coconut milk. Thai food can be amped up with a bit more Thai Curry paste or tamed with a little less.
An off-dry Riesling is a food friendly place to start. And other options can be off-dry Chenin Blancs and maybe even a Sparkling Rose.
We’ve paired:
  • Kirkland Pinot Noir
  • Quail’s Gate Dry 2019 Riesling ($24.00)
  • Dry Creek Chenin Blanc 2019 ($26.00)
  • Kirkland Prosecco Rose
Keyword Aroy-D Unsweetened Coconut Milk, Basil, Fish Sauce, Ginger, Ground Turkey, Thai Red Curry Paste