Thai Turkey Meatballs in Coconut Curry
Recipe Steps
When I prepared this Thai Turkey Meatballs in Coconut Curry recipe, I made a few adjustments based on our preferences and pantry items. Instead of gluten-free or grain-free cracker crumbs, I used regular bread crumbs. We enjoy garlic, so I added a couple of extra cloves and used fresh ginger. Since I didn’t have coconut aminos, I substituted soy sauce. Feel free to use more or less red curry paste in this recipe depending on your desired level of spiciness.
For the coconut curry, I followed the recipe as written but also included a couple of teaspoons of fish sauce. We love vegetables, so I added a green bell pepper in addition to the red bell pepper.
I served our Thai Turkey Meatballs over jasmine rice and included a side of garlic naan, even though I know naan is Indian. It was a delicious addition.
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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