Coconut Curry Turkey Meatballs

Name: Coconut Curry Turkey Meatballs with Basmati Rice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup basmati rice; 1 cup yellow onion, finely chopped; 4 garlic cloves, grated, divided; 2 (1-inch) pieces ginger, grated, divided; 2 tbsp red curry paste; 2 tbsp butter, cubed; 1 lb ground turkey; 4 tbsp roughly chopped fresh cilantro, divided; 2 tsp fish sauce; 1 large egg; ⅓ cup panko breadcrumbs; 1 cup chicken broth; ½ cup full fat coconut cream; 1 lime

Coconut curry turkey meatballs combine lean ground turkey with aromatic ginger, garlic, and fresh cilantro, served over basmati rice in a broiled coconut red curry sauce for a naturally protein-rich Thai-inspired dish.

🌍Thai 🏷️Turkey 🏷️Meatballs 🏷️Coconut curry 🏷️Curry 🏷️Asian

Total

1h 20m

Servings

4

Difficulty

Medium

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup basmati rice
1 cup yellow onion, finely chopped
4 garlic cloves, grated, divided
2 (1-inch) pieces ginger, grated, divided
2 tbsp red curry paste
2 tbsp butter, cubed
1 lb ground turkey
4 tbsp roughly chopped fresh cilantro, divided
2 tsp fish sauce
1 large egg
⅓ cup panko breadcrumbs
1 cup chicken broth
½ cup full fat coconut cream
1 lime

14 Ingredients

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Instructions

1
Place 1 cup basmati rice in the Suvie rice pot (black handles). Cover pot with the lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now.
2
In a medium bowl, combine 1 cup onion, 2 cloves garlic, ginger, 2 tbsp red curry paste, and 2 tbsp butter. Add mixture to a Suvie pan and insert pan into the bottom zone of Suvie. Broil for 15 minutes, until softened and fragrant.
3
While the onions are broiling, mix together 1 lb ground turkey, remaining garlic, remaining ginger, 2 tbsp cilantro, 2 tsp fish sauce, 1 egg, and ⅓ cup panko breadcrumbs. Scoop out heaping tablespoons of the mixture and roll into balls. Add meatballs to a greased Suvie pan.
4
Remove onion mixture from Suvie and add 1 cup chicken broth, ½ cup coconut cream, ½ tsp salt, and ¼ tsp black pepper. Stir contents together and insert pan into the bottom zone of Suvie. Insert the meatballs into the top zone of Suvie. Input settings and cook now or schedule.
5
Remove rice from Suvie Starch Cooker, fluff with a fork, and divide between plates. After roasting, broil meatballs for 5 minutes if desired.
6
Remove pans from Suvie and season curry with juice from 1 lime. Season to taste with salt and pepper. Divide rice, meatballs, and curry between plates and top with 2 tbsp cilantro.

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Tips & Notes

Pro tips

Don't overmix the turkey mixture; blend just until the egg and seasonings are evenly distributed to keep meatballs tender.
Broil the aromatics (onion and ginger) before adding curry paste to deepen and mellow their raw edges.
Form meatballs of uniform size so they cook evenly; use a small cookie scoop for consistency.
Stir the coconut curry sauce halfway through broiling to prevent hot spots and ensure even cooking of the meatballs.

Substitutions

Ground turkey → ground chicken breast (same cooking time)
Red curry paste → Thai green curry paste (sharper, more herbaceous heat)
Basmati rice → jasmine rice (similar texture and aroma)
Fresh cilantro → Thai basil (peppery, aromatic alternative)

Storage & make-ahead

Store cooled meatballs and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.