Remember on Tuesday when I said that I apparently really like Thai flavors? Well, now I have another post this week with a Thai-inspired recipe. You don’t mind, do you? I didn’t think you would, especially considering how delicious it is!
Now, of all the recipes I’ve made using Thai flavors, I’ve only ever used red curry if it called for curry at all. This was the first time I used (or heard of, to be honest) green curry. I was a little nervous, because I wasn’t sure if I would like it, but I decided to try it anyway. And I’m glad I did because it, too, is scrum-didly-umptious! Yeah, I just said that. But seriously. I think the flavor of the green curry is similar to the flavor of red. I could be way off and someone will comment and tell me I’m crazy, but I thought so. ::shrug::
If you’ve had both, tell me what you think!
The original recipe called for double the amounts I have below, but since it’s just J and I, and I cook pretty much every night, I decided that might be a bit much for us to consume and halved it for us. If you’re feeding a larger family, or want to have a meal for a couple of days however, I would use the original measurements for sure! I love, love, loved these meatballs, as did J. Just one more to add to my meatball arsenal!
Thai Green Curry Turkey Meatballs
As seen on Mel’s Kitchen Cafe
Ingredients
- 2 large eggs
- 1 cup rolled oats
- 1/4 cup milk
- 1 lb lean ground turkey
- 1 tsp ground ginger
- 1 Tbsp Thai green curry paste
- 1 Tbsp fish sauce
- 1/2 tsp sugar
- 1/4 cup chopped cilantro
- 1/2 tsp salt
- 2 cloves garlic, finely minced
- 2 green onions, white and green parts finely chopped
- 1 Tbsp coconut oil (plus more if needed; can substitute canola or vegetable oil)
- 1 can (13.5-ounce each) unsweetened coconut milk
- 2 Tbsp green curry paste
- 4 Tbsp lime juice
Preparation
- In a large bowl, combine the eggs, oats and milk. Let the mixture stand and soak for 5-10 minutes. Add the turkey, ginger, curry paste, fish sauce, sugar, cilantro, salt, garlic and green onions and stir (or use your hands) to mix and equally distribute all the ingredients.
- Using a medium cookie scoop or tablespoon, form all of the meat mixture into 1-1 1/2 inch balls.
- Heat the oil in a large skillet over medium heat. Add a single layer of meatballs with a little room in between each for easier turning. Cook in batches if necessary. Cook the meatballs until just browned on all sides, about 2-3 minutes total. Remove the meatballs to a plate and repeat with additional batches if necessary, adding and warming more oil if necessary.
- Once the last batch of meatballs has been removed to a plate, stir in the coconut milk and green curry paste, scraping up any browned bits from the bottom of the pan and stirring into the sauce.
- Return the meatballs to the skillet with the sauce, all in one batch this time. Simmer for 8-10 minutes until the meatballs are cooked through, flipping the meatballs once or twice.
- Stir in the lime juice and some salt and pepper if you like, and serve over brown rice or your grain of choice.
I am shocked that you have not had green curry before! It's one of life's DELICIOUS little pleasures.
I prefer green to red, any day of the week. I also like using thai basil in my green curries, and a bamboo shoots.
I need to make a green curry – I haven't since the toddler started eating real food with us, I'm not sure he'll like it.
Screw him, he can have a happy meal.*
*I'm only sort of kidding