Thai Turkey Coconut Curry Recipes
THAI TURKEY COCONUT CURRY
You can use green beans, asperagus, or broccoli in this recipe. The count remains the same. Per 1/4 Recipe: 413 Calories; 29g Fat; 28g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs Per 1/6 Recipe: 275 Calories; 19g Fat; 19g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
Provided by Stephanie Morris @Rattailusa-67
Categories Turkey
Number Of Ingredients 11
Steps:
- Mix the SAUCE ingredients in a measuring cup
- In a large skillet or wok, brown the meat with the garlic; drain the grease
- Add the green beans
- Pour in the sauce mixture and mix well
- Cook untl the vegetables are heated through. Sprinkle with the green onions
THAI TURKEY MEATBALLS IN COCONUT CURRY SAUCE
Tasty nuggets of joy aka baked turkey meatballs get a Thai twist with the addition of ginger, garlic, and red curry paste to keep them light, fluffy and moist when they're dunked in a Thai coconut milk sauced easy dinner.
Provided by Heidi
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
- In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
- Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a deliciously crispy crust. Remove from the oven and add to the coconut curry sauce.
- While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often. Stir in the ginger and and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant.
- Add the coconut milk and add the brown sugar and fish sauce or soy sauce and stir to combine. Cook for 5 minutes then add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles.
Nutrition Facts : Calories 351 kcal, Carbohydrate 19 g, Protein 23 g, Fat 22 g, SaturatedFat 16 g, Cholesterol 69 mg, Sodium 995 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
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