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green thai curry meatballs

Ingredients

for the meatballs:

  • 3 green onions
  • 1 cup diced mushrooms
  • ½ cup old fashioned oats
  • 2 teaspoon fresh ginger diced
  • 1 ½ tablespoon green curry paste
  • 2 tablespoon fish sauce or 1 tablespoon soy sauce
  • ½ cup fresh cilantro
  • 2 cloves garlic
  • 1 ½ lbs ground turkey or chicken
  • 2 eggs
  • 2-4 tablespoon coconut oil or canola oil

for the sauce:

  • 1 tablespoon coconut oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 can coconut milk
  • 1 cup chicken broth
  • 3 tablespoon green curry paste
  • 2 tablespoon cornstarch
  • 1 tablespoon water
  • juice of one lime

Instructions

For the meatballs:

  • In large food processor, pulse green onions and mushrooms until finely chopped.
  • Add oats, ginger, curry paste, fish sauce, cilantro, and garlic and pulse until finely chopped.
  • Combine mixture with turkey and eggs, and mix well to combine. I used my hands for this.
  • Form mixture into 1-2" meatballs. I used a cookie scoop for this.
  • Heat 2 tablespoon of coconut oil over medium high heat in large skillet.
  • Add meatballs, working in batches, and sear on each side, about 3 minutes total for each meatball. They will not be cooked through and that's okay.
  • Set the seared meatballs aside.

To make the sauce and finish the meatballs:

  • In large pot (I used my dutch oven), heat oil over medium-high heat.
  • Add onion and cook 5 minutes, until softened.
  • Add garlic and cook another minute.
  • Add coconut milk, broth, and curry paste and stir well to combine.
  • Add meatballs, squeezing them all into the pot and bring to a simmer.
  • Let simmer 15-20 minutes, stirring the meatballs around every 5 minutes or so.
  • During the last 5 minutes, combine the cornstarch and water, whisking to combine, then add to sauce. This will thicken the sauce up.
  • Once ready to serve, squeeze in lime juice.
  • Serve meatballs and sauce over rice.
  • Enjoy!