SPICY THAI CURRY TURKEY MEATBALLS

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
Cilantro Cauliflower Rice
FEEDS HOW MANY?
4
TIME COMMITMENT?
45 mins
FAST, WEEKNIGHT, WEEKEND?
Fast, Weeknight
STAIRMETER?
There are some ingredients you won’t just have lying around, a proper grocery trip is in order
EQUIPMENT NEEDED?
WHO I MADE IT FOR?
Although I went through a phase where I made this a lot a few years ago, I had recently forgotten about it. Once I started Whole30, I brainstormed for ways to use coconut milk and this popped into mind. This was a part of the first meal I made in 2016 for Kelsey and myself. Served over cauliflower rice, it’s a great healthy dish that seems like comfort food. Adapted from this recipe.

INGREDIENTS
Dark ground turkey meat (2 lbs)
Zucchini (1-2 zucchinis, grated)
Coconut milk (1 14 oz can, make sure to mix it up well)
Red curry paste (2 tablespoons, separated)
Scallions (1/2 cup sliced, white parts mostly, green parts sliced for garnish)
Garlic (4 cloves, minced–I love garlic, so feel free to hold back here)
Tomato paste (3 tablespoons)
Hot pepper flakes (1/4 tablespoon, depends on how spicy you want it)

DIRECTIONS

  1. Mix turkey, zucchini, scallions, 1 tablespoon red curry paste, 1 tablespoon coconut milk), and garlic. Once well mixed, form meatballs (about 2 inch meatballs work best I’ve found).
  2. In dutch oven (or pan), add some olive oil over high heat. Add meatballs and brown lightly on all sides, about 3 mins.
  3. Meanwhile, mix sauce ingredients: the rest of the coconut milk (about 1.5 cups), 1 tablespoon red curry paste, tomato paste, and chili flakes.
  4. Once meatballs are browned, add sauce to dutch oven/pan. Reduce heat to medium and simmer, uncovered, for about 25 mins.
  5. Add desired garnishes (scallions, cilantro?) and serve immediately.

BOTTOM LINE: I have a feeling this will be making a comeback into my rotation. If you’re craving a creamy curry, this is the meal for you.

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