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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!
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 tablespoon Vegetable Oil
  • 1 Red Pepper sliced
  • 2 cloves Garlic crushed
  • 2 tablespoon Red Curry Paste
  • 1 400g tin Coconut Milk
  • Coriander to serve
  • Rice to serve
UK Measures - US Measures

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.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 309kcal | Carbohydrates: 8g | Protein: 26g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 133mg | Sodium: 149mg | Potassium: 356mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2263IU | Vitamin C: 39mg | Calcium: 57mg | Iron: 2mg