Red Curry and Peppers with Turkey Meatballs

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Curry up to this one-pan dish for flavor and spice!

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Recipe by This Lovely KitchenCourse: Dinner, LunchCuisine: Thai
Servings

4

servings

Red Curry and Peppers with Turkey Meatballs

Ingredients

  • 1 lb ground turkey

  • 1/2 cup panko breadcrumbs

  • 1/4 cup cilantro

  • 1 teaspoon grated fresh ginger

  • 2 green onions, thinly sliced

  • 2 cloves garlic, minced

  • 3 tablespoons canola oil

  • 1 red onion, julienned 1/2 inch thick

  • 1 red bell pepper

  • 1 green bell pepper

  • 3 tablespoons red curry paste (see note)

  • (1) 14 oz can full-fat coconut milk

  • (1) 14 oz can light coconut milk

  • Kosher salt and freshly ground black pepper, to taste

  • Juice of 1 lime

  • Serve with cooked jasmine rice

Directions

  • Add the turkey, panko breadcrumbs, cilantro, green onions, and garlic to a medium bowl. Season with 1/2 teaspoon each Kosher salt and black pepper. Use your hands to mix until just combined. Roll the mixture into 12 meatballs, about 2 inches in diameter.
  • Add 2 tablespoons oil to a large skillet over medium-high heat. Once hot, add the meatballs to the pan. Cook the meatballs for about 2 minutes per side, until nicely seared. Set aside.
  • Add 1 tablespoon oil to the hot pan. Add the onion and bell peppers and stir to combine. Cook over medium heat, stirring occasionally, about 5 minutes. Add the curry paste to the pan. Cook for an additional 2-3 minutes, until the curry paste has browned.
  • Add both cans of coconut milk to the pan, using a wooden spoon to scrape up the brown bits on the bottom and stir to combine. Add the meatballs to the pan. Bring the curry to a boil and then reduce to a simmer. Season with 1/4 teaspoon Kosher salt. Simmer for 8-10 minutes until the curry sauce has thickened and the meatballs are cooked through. Turn off the heat and stir in fresh lime juice.
  • Serve the curry and meatballs over rice… I prefer jasmine rice! Enjoy!

Notes