Thai Turkey Meatballs Curry
Ingredients
- 500 g turkey mince
- 1 onion chopped
- 1 tbsp fish sauce
- 2 tbsp coconut oil
- 1 shallot chopped
- 2 garlic cloves chopped
- 1 carrot thinly sliced
- 1 green pepper sliced
- 2 tsp red curry paste
- 1 tin coconut milk
- 1 tbsp soy sauce
- 1 kaffir lime leave
- 1 lemon grass stick
- 1 thai dried chilli
- 1 lime zest and juice - optional
- 100 g rice noodles or Egg noddles
Method
- In a bowl, combine the turkey mince, onion, 1 tsp fish sauce and seasoning. With your hands prepare 12-16 meatballs and set aside until needed.
- Preheat a large sauté pan, or wok over medium/ high heat and drizzle over the oil. Add the meatball to the wok and cook for 2-3 minutes, stirring once or twice until coloured.
- Add the vegetables and cook a further 2 minutes or until the vegetable start to just colour.
- Pour in the coconut milk, curry paste and lime leaf, lemon grass, chilli and lime zest and juice and an extra dash of fish sauce and a dash of soy sauce.
- Place a lid on the wok and simmer over medium heat for a further 8-10 minutes or until the meatballs are fully cooked through.
- In the meantime, bring a saucepan of water to boil add a dash of soy sauce for seasoning and cook the noodles as per pack instruction. Drain the noodles and add them to the curry.
- Toss to coat. Check the seasoning and add an extra dash of soy sauce, fish sauce or lime if needed and serve immediately.
