One of my favourite cuisines is definitely Thai. I love the flavours, the spice and the depth of all the dishes. And when it comes to Thai curry sauces, I'm all about it. So I wanted to try making something that would be an easy weeknight meal and one that also freezes and stores well. Enter these delicious Thai turkey meatballs with a coconut red curry sauce. The Thai meatballs only contain a handful of ingredients but they're packed with lots of flavour and then served with a red curry sauce and fluffy coconut rice. I've added in some spinach for a little extra veg, but you could add in plenty of other veggies to make this a more complete meal.
To make these easy and flavourful red curry turkey meatballs, here's what you'll need.
For the red curry sauce, here's everything you'll need:
Although it looks like a lot going on, the oven and your stovetop do all the work. While the meatballs are cooking, you can also have the rice going. There is minimal prep work, so it's still fairly quick and easy to make.
Preheat the oven to 400℉ .
In a large bowl, mix together all of the turkey ingredients until just combined, don't over mix.
Form into small golf-ball sized meatballs and place on a baking sheet (or in a baking dish). I prefer using a cookie scoop, it makes them all uniform in size and shape.
Transfer to the oven and bake for 14 minutes. Remove the tray and turn the oven to a high broil and return the baking sheet to the oven. Broil on high for eight to ten minutes, until browned and cooked through.
The recipe I use time and time again is this brilliant recipe from one of my fav food bloggers - Recipe Tin Eats. The only change I make to it is to add cilantro, lime juice and zest when it's finished cooking. I also don't soak the rice because I'm usually too lazy or strapped for time, but I do rinse it very well.
Check out Recipe Tin Eats for the exact how to, it is hands off and always results in the fluffiest, tastiest coconut rice.
While the turkey meatballs are baking, you can get the rice cooking.
Heat a dutch oven over medium heat. Drizzle in a little bit of extra virgin olive oil. Add the shallot and cook until just starting to brown, about five minutes.
Reduce the heat to medium-low and pour in the coconut milk, curry paste, fish sauce, sugar and lime juice. Whisk well and bring to a low simmer.
Add the spinach and stir until just wilted. Place the meatballs back in the curry sauce and let simmer for another few minutes just to warm up the meatballs.
These delicious Thai turkey meatballs are ready to be served. Top them with crunchy roasted peanuts, cilantro or Thai basil, extra Thai chilies and lime wedges.
When it comes to making these Thai red curry meatballs, here are a few tips to make things extra easy and delicious
I recommend getting a high quality one, such as this one from Red Boat. It's a great brand, made with only anchovies and salt and doesn't have any added sugar.
Prior to me getting a good fish sauce, I kept getting a mediocre sauce. I didn't understand how important the fish sauce was. Now, I use this fish sauce from Red Boat, and it makes a BIG difference! This brand only uses anchovies and sea salt, with no added sugar, unlike most brands. It's the best tasting one I've tried, and 100% worth the higher price tag.
There are lots of options to choose from.
I love this brand and buy it regularly. I don't find it spicy, so I like adding extra Thai chilies.
I have also used this one from the Thai Kitchen brand plenty of times and love them as well.
Are you ready to make these Thai turkey meatballs with red curry? Let's get to it!
As always, if you make this recipe please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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These easy, flavourful Thai inspired turkey meatballs are a perfect weeknight dinner that comes together in under 40 minutes. Serve it with some fluffy coconut rice and a red curry coconut sauce and enjoy!