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These red curry turkey meatballs combine ground turkey with curry, garlic, lemongrass, and ginger and pair them with sauteed veggies, all swimming in a delicious red curry coconut milk sauce.
Okay, I know we just all got done stuffing our faces with hot dogs and hamburgers, but I’m taking a hard right and bringing you some curry.
Well, some red curry turkey meatballs. Maybe not the traditional curry ingredient, but you’ll soon change your mind when you sink your teeth into these bad boys.
If you’re not a fan of red curry, you could easily swap it out for yellow or green curry. I’m a HUGE fan of green curry, but I love some red curry now and again.
I thought baby bok choy and carrots were a nice addition, but feel free to use whatever vegetables you have on hand. There’s no sense in buying more vegetables if you already have a fridge full.
After you make your coconut milk red curry sauce and bake your turkey meatballs, combine them all and spoon over the rice.
Flavor-packed and easy to make!
Ingredients needed
- Ground turkey
- Egg
- Green onion
- Panko bread crumbs
- Cilantro
- Red curry paste
- Garlic
- Fresh ginger
- Lemongrass paste
- Spices
- Coconut oil
- Carrots
- Baby bok choy
- Light coconut milk
- Rice
How to make red curry turkey meatballs
I know the ingredient list is a little long, BUT it is worth it! A healthy, flavorful meal is always worth the risk!
- Mix meatball ingredients, scoop into balls, and bake until fully cooked.
- In another pan, melt your coconut oil and saute your veggies.
- Mix in red curry paste and light coconut milk.
- Bring to a gentle simmer, and add your meatballs.
- Once the turkey meatballs are warmed, spoon the meatballs, veggies, and sauce over the prepared rice.
My Pro Tips
Recipe Tips
- You can use ground chicken in place of ground turkey.
- My favorite red curry paste is from the brand Maesri.
- Other delicious vegetable options are snow peas, green beans, sweet peppers, sweet potatoes, and spinach.
- I use light coconut milk to keep things lighter, but you can use full-fat if that is all you have.
More curry recipes
Red Curry Turkey Meatballs
Ingredients
For meatballs:
- 1 pound lean ground turkey
- 1 large egg, lightly beaten
- 2 whole green onions, thinly sliced
- 1/2 cup panko bread crumbs
- 2 tablespoons minced fresh cilantro
- 1 tablespoon red curry paste
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemongrass paste
- 1 tablespoons grated garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For curry sauce:
- 1 tablespoon coconut oil
- 3 whole carrots, 1/2 inch dice
- 3 heads baby bok choy, ends trimmed, thinly sliced
- 2 tablespoons red curry paste
- 1 (15 ounce) can light coconut milk
For serving:
- 4 cups cooked white rice
- 2 tablespoons minced cilantro
- 2 whole green onions, thinly sliced, green part only
Instructions
For meatballs:
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper, set aside.
- In a large bowl add all the ingredients and mix together until well combined.
- Scoop out 1-1/2 tablespoons (I used my medium sized cookie scoop) of the meat mixture for each meatball. Roll gently into a ball and place on the prepared baking sheet.
- Place the meatballs into the oven and bake for 20-25 minutes or until the meatballs feel firm.
- Remove from the oven and add to the prepared vegetable curry sauce.
For curry sauce:
- While the meatballs bake start the vegetable curry sauce. In a large skillet add coconut oil and set over medium-high heat. Add in the carrots and cook for 5 minutes. Next, add in the white part of the sliced baby bok choy (leave the leafy green part on the cutting board but don’t throw it away because we’ll be using it) and cook for another 2 minutes.
- Stir in the red curry paste and the light coconut milk. Bring to a light simmer and cook for about 5 minutes to just help thicken up the sauce.
- Stir in the green leafy tops of the baby bok choy and stir into the warm curry sauce. Add in the meatballs, stir to coat and serve over rice.
- If you want to sauce to be thicker simply cook it down longer.
For serving:
- Cook the rice according to box directions and stir in minced cilantro.
- Plate the rice and top with meatballs and curry sauce. Sprinkle with sliced green onions.
- Note: The reason you cook the white and leafy sections of the baby bok choy separately is that if you throw in the leafy part too soon it gets overcooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE curry and these meatballs look divine!
Ground turkey is becoming one of my favorite ingredients! That curry sauce sounds like the perfect pair!!
Best meatballs ever! I think we are going to start meatball Monday’s with these!
These turkey meatballs look so tasty. Yummmmy!
These sound delicious right about now!
These looks and sound so good! Love the flavors you have!
That looks absolutely scrumptious, I want this for dinner!