I added an unexpected twist of Thai red curry and coconut milk to Turkey Curry Meatballs made with ground turkey, while keeping the recipe grain-free, gluten-free, and paleo.
I fell for these Thai Coconut Curry Turkey Meatballs the first time I tried them. They somehow manage to be decadent yet clean, you feel fancy but not guilty.
Ground turkey melds with silky coconut milk into a sauce that surprises you, and that bite of heat makes it addictive. Imagine a Ground Turkey Coconut Curry that eats like comfort food but keeps things light.
I kept telling myself just one more meatball, which turned into seconds, and now I make these Turkey Curry Meatballs when I need a fast, crowd pleasing weeknight dinner.
Ingredients
- Ground turkey: lean protein, low fat, keeps meatballs tender, subtle flavor
- Coconut milk: creamy fat, adds richness and coconut sweetness, makes sauce silky
- Red curry paste: spicy, savory punch, gives heat and aromatic Thai flavors
- Fish sauce: salty umami, tiny bit goes a long way, deepens savory profile
- Almond flour: light binder, adds moisture and protein, paleo friendly, no gluten
- Garlic and ginger: punchy aromatics, give sweet heat and depth, makes it taste Thai
- Lime juice: bright acidity, cuts richness, adds fresh sour tang
- Bell pepper and snap peas: colorful crunch, fiber, vitamins, keeps dish vibrant and fresh
- Cilantro: fresh herb, citrusy finish, adds brightness, some folks dont like it
Ingredient Quantities
- 1 lb ground turkey (about 450 g), 93% lean if you can
- 1 large egg
- 1/3 cup almond flour for binder – coconut flour not recommended
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup green onions, thinly sliced
- 1 tablespoon red curry paste, divided
- 1 teaspoon fish sauce (for meatballs)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons coconut oil or avocado oil for cooking
- 1 (13.5 to 14 oz) can full fat coconut milk
- 2 to 3 tablespoons red curry paste (for sauce)
- 1 tablespoon fish sauce (for sauce)
- 1 tablespoon coconut sugar or honey
- 1 tablespoon lime juice, fresh
- 1/2 cup chicken or bone broth, or water to thin the sauce
- 1 red bell pepper, thinly sliced (optional)
- 1 cup snap peas or green beans (optional)
- 1/4 cup fresh cilantro, chopped for garnish
- 1 lime, cut into wedges for serving (optional)
How to Make this
1. In a big bowl combine 1 lb ground turkey, 1 large egg, 1/3 cup almond flour (not coconut flour), 2 cloves minced garlic, 1 tablespoon grated fresh ginger, 1/4 cup thinly sliced green onions, 1 tablespoon red curry paste, 1 teaspoon fish sauce, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper; mix gently with your hands or a spoon until just combined, dont overwork it or the meatballs will be dense.
2. Form the mixture into small meatballs about 1 to
1.5 inches across, place them on a plate or baking sheet and chill in fridge for 10 minutes if you have time so they hold together better.
3. Heat 2 tablespoons coconut oil or avocado oil in a large skillet over medium heat. Brown the meatballs in batches, turning so they get golden on all sides, about 6 to 8 minutes total per batch; transfer browned meatballs to a plate.
4. Pour out any excess fat leaving a thin coating in the pan, then add 1 can (1
3.5 to 14 oz) full fat coconut milk, 2 to 3 tablespoons red curry paste, 1 tablespoon fish sauce, 1 tablespoon coconut sugar or honey and 1/2 cup chicken or bone broth (or water) to thin the sauce; whisk or stir to dissolve the paste and bring to a gentle simmer.
5. Add optional veggies now if using: 1 thinly sliced red bell pepper and 1 cup snap peas or green beans, simmer 3 to 4 minutes so they stay bright and a bit crisp.
6. Return the meatballs to the skillet, nestle them into the sauce, cover and simmer gently until meatballs are cooked through and sauce thickens, about 8 to 10 minutes; check meatballs with an instant read thermometer, they should reach 165°F (74°C).
7. Stir in 1 tablespoon fresh lime juice, taste and adjust seasonings with more fish sauce, sugar or salt as needed; if sauce is too thin simmer uncovered a few minutes to reduce, if too spicy add a touch more coconut milk or sugar.
8. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over top, enjoy over cauliflower rice, zoodles or regular rice depending on what you want.
Equipment Needed
Gear youll need:
1. Large mixing bowl
2. Measuring cups and spoons
3. Chef’s knife and cutting board
4. Microplane or fine grater (for ginger)
5. Large 10 to 12 inch skillet (cast iron or stainless)
6. Spatula or tongs for turning meatballs
7. Baking sheet or plate (for chilling/resting)
8. Instant read thermometer (to check 165°F)
9. Whisk (to blend the sauce)
10. Can opener (for the coconut milk)
FAQ
Thai Coconut Curry Turkey Meatballs Recipe Substitutions and Variations
- Ground turkey: swap for ground chicken or ground pork. Chicken stays lean and mild, pork adds juiciness and flavor so you may need less added oil, taste and adjust seasoning.
- Almond flour (binder): use panko breadcrumbs, or 1/3 cup quick oats pulsed in a blender, or gluten free breadcrumbs. If you try coconut flour use a lot less because it soaks up moisture really fast.
- Fish sauce: replace with tamari or regular soy sauce for that salty umami, or coconut aminos if you need soy free. Start with the same amount then taste and tweak.
- Full fat coconut milk: sub with light coconut milk for a thinner lighter sauce, or coconut cream for extra richness and thickness, or heavy cream if you dont need it dairy free. Add a splash of broth if it gets too thick.
Pro Tips
– Dont overwork the meat mixture, fold it just until it holds, then chill the formed balls for 10 to 15 minutes so they firm up and wont fall apart when you brown them. Wet your hands slightly if the mix sticks when rolling.
– Brown in batches on a properly hot pan so they get a nice crust instead of steaming, then wipe out excess oil before making the sauce so it isnt greasy. Cooked-through temp of 165°F is the easiest way to know theyre done without guessing.
– Balance the curry sauce at the end, not the start. Lime brightens and fish sauce adds umami, so add them after simmering and taste as you go. If its too spicy or salty add a splash more coconut milk or a bit of sugar, if too thin simmer uncovered until it thickens.
– Add veggies late so they stay crisp and colorful, or roast them separately for deeper flavor. For meal prep you can freeze raw or fully cooked meatballs on a tray, then store in bags and reheat gently in the sauce so they dont dry out.
Thai Coconut Curry Turkey Meatballs Recipe
I added an unexpected twist of Thai red curry and coconut milk to Turkey Curry Meatballs made with ground turkey, while keeping the recipe grain-free, gluten-free, and paleo.
4
servings
541
kcal
Equipment: Gear youll need:
1. Large mixing bowl
2. Measuring cups and spoons
3. Chef’s knife and cutting board
4. Microplane or fine grater (for ginger)
5. Large 10 to 12 inch skillet (cast iron or stainless)
6. Spatula or tongs for turning meatballs
7. Baking sheet or plate (for chilling/resting)
8. Instant read thermometer (to check 165°F)
9. Whisk (to blend the sauce)
10. Can opener (for the coconut milk)
Ingredients
-
1 lb ground turkey (about 450 g), 93% lean if you can
-
1 large egg
-
1/3 cup almond flour for binder – coconut flour not recommended
-
2 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
-
1/4 cup green onions, thinly sliced
-
1 tablespoon red curry paste, divided
-
1 teaspoon fish sauce (for meatballs)
-
1/2 teaspoon sea salt
-
1/4 teaspoon black pepper
-
2 tablespoons coconut oil or avocado oil for cooking
-
1 (13.5 to 14 oz) can full fat coconut milk
-
2 to 3 tablespoons red curry paste (for sauce)
-
1 tablespoon fish sauce (for sauce)
-
1 tablespoon coconut sugar or honey
-
1 tablespoon lime juice, fresh
-
1/2 cup chicken or bone broth, or water to thin the sauce
-
1 red bell pepper, thinly sliced (optional)
-
1 cup snap peas or green beans (optional)
-
1/4 cup fresh cilantro, chopped for garnish
-
1 lime, cut into wedges for serving (optional)
Directions
- In a big bowl combine 1 lb ground turkey, 1 large egg, 1/3 cup almond flour (not coconut flour), 2 cloves minced garlic, 1 tablespoon grated fresh ginger, 1/4 cup thinly sliced green onions, 1 tablespoon red curry paste, 1 teaspoon fish sauce, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper; mix gently with your hands or a spoon until just combined, dont overwork it or the meatballs will be dense.
- Form the mixture into small meatballs about 1 to
- 5 inches across, place them on a plate or baking sheet and chill in fridge for 10 minutes if you have time so they hold together better.
- Heat 2 tablespoons coconut oil or avocado oil in a large skillet over medium heat. Brown the meatballs in batches, turning so they get golden on all sides, about 6 to 8 minutes total per batch; transfer browned meatballs to a plate.
- Pour out any excess fat leaving a thin coating in the pan, then add 1 can (1
- 5 to 14 oz) full fat coconut milk, 2 to 3 tablespoons red curry paste, 1 tablespoon fish sauce, 1 tablespoon coconut sugar or honey and 1/2 cup chicken or bone broth (or water) to thin the sauce; whisk or stir to dissolve the paste and bring to a gentle simmer.
- Add optional veggies now if using: 1 thinly sliced red bell pepper and 1 cup snap peas or green beans, simmer 3 to 4 minutes so they stay bright and a bit crisp.
- Return the meatballs to the skillet, nestle them into the sauce, cover and simmer gently until meatballs are cooked through and sauce thickens, about 8 to 10 minutes; check meatballs with an instant read thermometer, they should reach 165°F (74°C).
- Stir in 1 tablespoon fresh lime juice, taste and adjust seasonings with more fish sauce, sugar or salt as needed; if sauce is too thin simmer uncovered a few minutes to reduce, if too spicy add a touch more coconut milk or sugar.
- Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges for squeezing over top, enjoy over cauliflower rice, zoodles or regular rice depending on what you want.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 360g
- Total number of serves: 4
- Calories: 541kcal
- Fat: 40.6g
- Saturated Fat: 26.8g
- Trans Fat: 0.2g
- Polyunsaturated: 2.5g
- Monounsaturated: 10g
- Cholesterol: 140mg
- Sodium: 778mg
- Potassium: 569mg
- Carbohydrates: 9.8g
- Fiber: 1.8g
- Sugar: 5.3g
- Protein: 38g
- Vitamin A: 2000IU
- Vitamin C: 30mg
- Calcium: 55mg
- Iron: 1.5mg
