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Thai-inspired Meatball Curry

/ Source: Joy Manning
SERVINGS
4
RATE THIS RECIPE
(2)
SERVINGS
4
RATE THIS RECIPE
(2)

Ingredients

Ingredients
  • 4 teaspoons coconut oil, divided
  • 4 scallions, sliced thin
  • 1 stalk lemongrass, tough outer layer removed and discarded, inner part minced
  • 1 small bunch cilantro, leaves and stems separated
  • 4 cloves garlic, minced and divided
  • 2-inch piece of ginger, minced and divided
  • 1 pound ground turkey
  • 3 tablespoons panko breadcrumbs
  • 1 teaspoon salt
  • 3 tablespoons green curry paste
  • 1 lime, zest and juice
  • 1 can coconut milk
  • 2 teaspoons brown sugar
  • 1/2 teaspoon fish sauce
  • 1 head baby bok choy, coarsely shredded
  • Rice, for serving
  • Preparation

    In a large nonstick skillet, melt 2 teaspoons of the coconut oil over medium heat and add the scallions, lemongrass, cilantro stems, half the garlic and half the ginger. Cook, stirring occasionally, until softened, about 5 minutes. Let cool.

    In a large mixing bowl, combine the ground turkey with the cooled scallion mixture, panko breadcrumbs and 1 teaspoon of salt. Form the mixture into 16 small meatballs. Add the remaining 2 teaspoons coconut oil to the skillet, and cook the meatballs over medium high heat until browned on all sides, about 10 minutes total. Transfer the meatballs to a plate, leaving the oil behind in the skillet as much as possible.

    Add the remaining garlic and ginger to the skillet. Cook, stirring, until fragrant, about 1 minute. Add the curry paste and cook just sizzling, about another minute. Add the lime zest, coconut milk, brown sugar, and fish sauce. Bring to a simmer and cook until the sauce thickens, about 3 minutes.

    Add the meatballs and bok choy and simmer, covered, until the bok choy is tender and the meatballs are cooked through, about 5 more minutes. Off heat, stir in cilantro leaves and lime juice. Serve over rice.

    Source: Joy Manning