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Thai Turkey Balls in Coconut Sauce

Take your family on a taste adventure with this flavoursome dish. And your gut will thank you too! Coconut milk provides a dose of healthy fats know to support gut health, leaving you happy and full, without feeling bloated.

Recipe Saved

Ingredients

Meatballs
75g fresh breadcrumbs
1/2 red onion, chopped.
2 teaspoons fresh ginger, grated.
1 teaspoon Red Thai curry paste
500g minced chicken or turkey.
2 teaspoons chia seeds
Thai Coconut Sauce
2 tablespoons sunflower oil
1 large onion, chopped.
1 teaspoon fresh ginger, grated.
2 clove garlic, crushed.
2 tablespoons Red Thai Curry paste
2 x 400g coconut milk
1 tablespoon sweet chilli sauce
1 teaspoon fish sauce
3 dried lime leaves
1 lemon grass, bashed.
Garnish (optional)
Sesame seeds
Coriander
Lime

Method

  1. Make the meatballs. Measure the breadcrumbs, onion, ginger, Thai paste, chicken and chia seeds into a processor. Whiz together until finely chopped. Shape into 20 balls.
  2. Heat 1 tablespoon of oil in a frying pan. Fry the meatballs until browned, set aside.
  3. Heat the remaining oil in a sauté pan. Add the onion, ginger and garlic and fry for 2-3 minutes. Add the Thai paste, coconut milk, sweet chilli sauce, fish sauce, lemongrass and lime leaves. Bring up to the boil, then simmer for 5 minutes. Add the meatballs and simmer for 10 minutes until cooked through.
  4. Top with sesame seeds, coriander and a wedge of lime.

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