Thai Turkey Meatballs
The fresh, light and healthy meals continue with this quick and easy Thai dish perfect for whipping up when you're in a hurry.
Turkey sometimes gets a bit of a bad reputation for blandness but it's so lean and it's a great vehicle for flavour making it perfect for this kind of dish. I used three tablespoons of curry paste when I made this but feel free to cut this back if you don't like heat or swap it for a milder red curry paste.
Thai Turkey Meatballs
Serves 4
500g turkey mince
3 tbsp green Thai curry paste
2cm piece ginger, finely chopped
2 tsp oil (coconut or rapeseed work well)
400ml tin reduced fat coconut milk
200g tenderstem broccoli, roughly chopped
250g sugar snap peas, roughly chopped
1 tbsp soy sauce
sea salt and freshly ground black pepper
Season the turkey mince liberally with salt and pepper. Mix until well combined (using your hands is best) and then divide into 20 balls. Put onto a plate and leave to chill in the fridge for 5-10 minutes (this is a good time to wash and chop your veg).
Heat 1 tsp of oil in a large frying pan or wok over a medium heat. Fry the meatballs in two batches until golden on all sides. Remove to a clean plate. Add the remaining oil to the pan and then add the curry paste. Stir fry until fragrant for a couple of minutes then add the ginger and coconut milk and bring to the boil.
Add the meatballs, veg and soy sauce to the pan then reduce to a simmer and leave to cook for 3-4 minutes until the vegetables are tender and the meatballs cooked through. Serve with rice or noodles.
Turkey sometimes gets a bit of a bad reputation for blandness but it's so lean and it's a great vehicle for flavour making it perfect for this kind of dish. I used three tablespoons of curry paste when I made this but feel free to cut this back if you don't like heat or swap it for a milder red curry paste.
Thai Turkey Meatballs
Serves 4
500g turkey mince
3 tbsp green Thai curry paste
2cm piece ginger, finely chopped
2 tsp oil (coconut or rapeseed work well)
400ml tin reduced fat coconut milk
200g tenderstem broccoli, roughly chopped
250g sugar snap peas, roughly chopped
1 tbsp soy sauce
sea salt and freshly ground black pepper
Season the turkey mince liberally with salt and pepper. Mix until well combined (using your hands is best) and then divide into 20 balls. Put onto a plate and leave to chill in the fridge for 5-10 minutes (this is a good time to wash and chop your veg).
Heat 1 tsp of oil in a large frying pan or wok over a medium heat. Fry the meatballs in two batches until golden on all sides. Remove to a clean plate. Add the remaining oil to the pan and then add the curry paste. Stir fry until fragrant for a couple of minutes then add the ginger and coconut milk and bring to the boil.
Add the meatballs, veg and soy sauce to the pan then reduce to a simmer and leave to cook for 3-4 minutes until the vegetables are tender and the meatballs cooked through. Serve with rice or noodles.
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