Thai Red Curry Turkey Meatballs

Thai Red Curry Turkey Meatballs

Ready in 35 minutes • Serves 5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 10, 2019.
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Ingredients

Rice

  • 1 1/2 cups jasmine rice
  • 2 1/4 cups boiling water
  • 1/2 pack baby spinach, thinly sliced

Meatballs

  • 1 carrot, grated
  • 1 pack turkey mince
  • 2 tsp Thai red curry paste
  • 2 tsp fish sauce
  • 1/4 cup panko breadcrumbs

Curry Sauce

  • Remaining Thai red curry paste
  • 400ml coconut milk
  • 2 tsp fish sauce
  • Juice of 1/2 lemon
  • 2 tsp soy sauce

Bok Choy

  • 2 baby bok choy, roughly chopped

To Serve

  • 1 pack chopped peanuts
  • Pinch of garlic chilli blend (optional, adults)

Steps

  1. Bring a full kettle to the boil. Cook rice & prep spinach. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Toss spinach through rice with a drizzle of sesame oil and season to taste.
  2. Prep carrot & make meatballs. Combine meatball ingredients together in a bowl with 1/2 tsp salt and shape into golf ball sized balls.
  3. Cook meatballs. Heat a drizzle of oil in a fry-pan on medium heat. Cook meatballs for about 8 minutes, turning often, until cooked through.
  4. Meanwhile, prep curry sauce & bok choy. Whisk curry sauce ingredients together in a bowl. Set bok choy aside.
  5. Finish curry & rice. When meatballs are cooked, add curry sauce to pan and cook for about 4 minutes, until sauce has thickened. Stir through bok choy and cook for 1-2 minutes further, until just tender. Season to taste.
  6. Serve rice topped with meatballs, curry sauce, peanuts and garlic chilli blend.

Nutritional Information

Energy 2453 kj
586 kcal
Protein 31.2g
Carbohydrate 59.1g
Fat 26.7g