Thai red curry turkey meatballs

 

10 Min Prep    /    35 Min Cook    /    4 Serving

Ingredients : 

2 tbsp vegetable oil

1 brown onion, cut into thick wedges

2 tbsp gluten-free red curry paste

400ml can coconut milk

250ml (1 cup) Massel Organic Chicken Liquid Stock

2 tsp fish sauce

400g sweet potato, peeled, cut into 2cm pieces

4 makrut lime leaves

1 tbsp brown sugar

1 tbsp fresh lime juice

Steamed rice, to serve

Lime wedges, to serve

Turkey meatballs

400g turkey mince

4 kaffir lime leaves, finely chopped

2 tbs chopped fresh coriander leaves, plus extra leaves, to serve

1 tsp finely grated fresh ginger

Method Steps : 

Place all the meatball ingredients in a bowl. Use clean hands to mix until well combined. Use damp hands to roll heaped tablespoonfuls of the mixture into 12 balls.

Heat 1 tbsp oil in a large frying pan over medium‑high heat. Cook the meatballs, in batches, turning occasionally, for 3-4 minutes or until golden. Move the meatballs to 1 side of the pan.

Add onion and remaining oil to the other side of the pan. Cook, stirring, for 3-4 minutes or until softened slightly. Add curry paste. Cook, stirring, for 1 minute or until aromatic. Add coconut milk, stock, fish sauce, sweet potato, lime leaves and sugar. Bring to the boil then reduce heat to medium. Simmer for 25 minutes or until the meatballs are cooked through and sweet potato is tender. Remove and discard lime leaves. Add lime juice and stir until combined. Divide among serving bowls. Sprinkle with extra coriander. Serve with rice and lime wedges.

Recette de cuisine