Meatball Curry with Creamy Coconut Sauce

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This creamy Thai turkey meatball curry makes such an easy weeknight dinner. Serve with fluffy rice and fresh coriander for a speedy and spicy meal!

This is quickly becoming my go-to weeknight dinner!

White dish of meatball curry on a hessian mat

Close up of Thai meatball curry with coriander

I’ve been getting more into Thai curries recently. I went through a long phase of not really liking them but I’ve jumped back on board with them recently starting with this vegetarian Thai green curry and now I’m back with this delicious Thai red curry with turkey meatballs.

Despite the fact that you’re making meatballs from scratch here this whole recipe is still super quick and easy. I threw it together on a weeknight last week and it was the exact thing I needed.

I also love the fact that the curry and meatballs finish cooking in the oven. That gives you enough time to put on your comfy clothes and pour a glass of something, oh and boil your rice, before you serve everything up and tuck in.

Overhead shot of Thai curry with meatballs on a blue background

Close up of turkey meatballs in curry sauce topped with coriancer

Why we love this meatball curry…

This recipe is so easy to make even though you’re making the meatballs from scratch! I know that sounds like a pain but I promise it comes together super quickly.

It only takes eight ingredients to make this meal and it’s easy to keep most of them on hand so you can have this delicious curry whenever you want it!

You can make this recipe as spicy or mild as you like by changing the amount of curry paste you use. I went for 2 tablespoons but you could reduce that if you don’t like it spicy.

This recipe also makes great leftovers and I enjoyed it for work lunches for several days.

Overhead shot of Thai meatball curry on a blue background

Close up of turkey meatballs in Thai red curry

Thai Red Curry with Meatballs Ingredients

Turkey Meatballs: These are made from a simple combination of turkey mince (ground turkey), an egg, panko breadcrumbs and salt and pepper.

Red Pepper: Sliced and cooked in the curry so that it still has a bit of bite.

Red Curry Paste: Go for your favourite brand, this is the one I use.

Coconut Milk: I prefer full fat but reduced fat will work.

Rice and Fresh Coriander: To serve.

White dish of turkey meatball curry

Close up of turkey meatballs in Thai curry sauce

How to make Thai curry with meatballs

Make the meatballs: Put the turkey, panko and egg into a large bowl and season well. Mix then form tablespoons of the mixture into meatballs and place on a plate.

Fry the meatballs: Heat the oil and fry the meatballs in batches until they’re browned on all sides them remove to a plate. 

Make the curry: Add the pepper to the pot and fry then add the garlic and curry paste. Fry for a few minutes and pour in the coconut milk. Return the meatballs to the sauce then put a lid on the pot and cook for 20 minutes.

Equipment you need to make this recipe…

  

Overhead shot of a blue bowl of Thai turkey meatball curry with rice

Close up of turkey meatballs in Thai red curry sauce with coriander

Want more? Try these other curry recipes!

Overhead shot of Thai curry with meatballs on a blue background

Meatball Curry with Creamy Coconut Sauce

This creamy Thai turkey meatball curry makes such an easy weeknight dinner. Serve with fluffy rice and fresh coriander for a speedy and spicy meal!
4.41 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 309kcal
Author: Amy Fulwood

Ingredients

  • 500 g Turkey Mince
  • 1 Egg
  • 25 g Panko
  • Salt and Pepper
  • 2 tbsp Vegetable Oil
  • 1 Red Pepper sliced
  • 2 cloves Garlic crushed
  • 2 tbsp Red Curry Paste
  • 1 400g tin Coconut Milk
  • Coriander to serve
  • Rice to serve

Instructions

  • Heat the oven to 190°C/375°F. Mix the turkey mince with the egg and panko and season well. Take tablespoons of the mixture and shape into meatballs.
  • In an ovenproof casserole dish which has a lid heat the vegetable oil and fry the meatballs in batches until browned on all sides then place on a plate.
  • Add the pepper and fry until softened then add the garlic, fry for a minute before adding the curry paste. Fry for 5 minutes then pour in the coconut milk. Add the meatballs back to the curry, place the lid on and put in the oven. Cook for 15-20 minutes.
  • Serve with rice and topped with coriander.
Nutrition Facts
Meatball Curry with Creamy Coconut Sauce
Amount Per Serving
Calories 309 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g45%
Cholesterol 133mg44%
Sodium 149mg6%
Potassium 356mg10%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 2g2%
Protein 26g52%
Vitamin A 2263IU45%
Vitamin C 39mg47%
Calcium 57mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.
Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

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5 Comments

  • Reply
    Emily Liao
    10/02/2020 at 9:22 PM

    5 stars
    This is seriously one of my favorite weeknight dinners to make! The curry sauce is so delicious.

  • Reply
    Sara Welch
    10/02/2020 at 9:32 PM

    5 stars
    This is everything a gourmet meal should be and then some! Looking forward to enjoying this for dinner tonight!

  • Reply
    Anita
    10/02/2020 at 9:55 PM

    5 stars
    I have regular beet meatballs instead of turkey, but this meatball curry is so so good even with that. 🙂

  • Reply
    cookilicious
    10/02/2020 at 10:06 PM

    You got me dreaming about coconut curry now! That looks perfect.

  • Reply
    Mirlene
    10/02/2020 at 10:48 PM

    5 stars
    Two of my favorite dishes in one – can’t wait to give this recipe a try. Adding fresh coriander was such a great decision!

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