Thai Green Turkey Balls with Coconut Rice and Asian Dressing

Thai Green Turkey Balls with Coconut Rice and Asian Dressing

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 18, 2017.

https://www.youtube.com/watch?v=Q5t6HJt2E_A


Ingredients

COCONUT RICE

  • 1½ cups jasmine rice
  • 1 can coconut cream (shake well before opening)
  • 1½ cups water
  • ¼ teaspoon salt

THAI GREEN TURKEY BALLS

  • 450g turkey mince
  • 2 teaspoons Thai green curry paste
  • 1 teaspoon GF fish sauce
  • 2 teaspoons GF sweet chilli sauce
  • 1 egg
  • ½ teaspoon salt
  • ½ cup GF panko breadcrumbs
  • 2 spring onions, green part only, very thinly sliced

VEGGIES

  • 1 head broccoli
  • 1 carrot
  • 2 spring onions, white part only, very thinly sliced (optional, adults)
  • 1 baby bok choy

ASIAN DRESSING (OPTIONAL, ADULTS)

  • Juice of 1 lemon
  • 2 teaspoons GF soy sauce
  • 2 tablespoons GF mild sweet chilli sauce
  • 1 tablespoon sesame oil
  • ½ teaspoon GF fish sauce
  • Pinch of chilli flakes (optional, adults)

TO SERVE

  • 2-3 tablespoons GF mild sweet chilli sauce

Steps

  1. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
  2. While rice cooks, place all Thai green turkey ball ingredients into a medium bowl and mix until combined. Using a heaped tablespoon, scoop out mixture and roll into balls. Flatten slightly, about 2cm-thick.
  3. Cut broccoli into small florets; cut carrot into thin matchsticks or grate; trim end from bok choy and thinly slice, keeping green and white part separate. Set all aside separately. Heat a drizzle of oil in a large fry-pan on medium heat.
  4. Add turkey balls to pan and cook for 8-9 minutes, turning to cook on all sides, until browned and just cooked through. While balls are cooking, whisk all Asian dressing ingredients in a small bowl until combined. Heat a drizzle of oil in a medium wok or fry-pan on high heat.
  5. Add broccoli and white part of bok choy to pan and stir-fry for 2 minutes, tossing often. Add carrot, white part of spring onions and bok choy leaves. Cook for a further 1-2 minutes, until veggies are tender but still have a bite. Season to taste with salt.
  6. spoon ¾ cup cooked coconut rice onto each plate and top with Thai green turkey balls and veggies. Spoon over Asian dressing (if using) or drizzle over sweet chilli sauce (for fussier foodies).

Nutritional Information

Energy 2093 kj
500 kcal
Protein 32.5g
Carbohydrate 58.9g
Fat 14.7g