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Thai green curry meatballs recipe
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26 ratings
This dairy-free Thai green curry meatball recipe comes together in under half an hour and is perfect served at any time of year. Lean turkey mince is a lower-fat option to pair with the herb-packed green curry sauce. Serve with white rice and garnish with fresh lime and coriander to bring balance to this moreish midweek dinner. See method
Ingredients
- 400g turkey mince
- 50g fresh white breadcrumbs
- 1 lime, zested plus extra wedges to serve
- 1 tbsp Thai green curry paste
- 2½ cm piece root ginger, grated
- 3 tbsp chopped fresh coriander
- 2 tbsp sunflower oil
- 400ml light coconut milk
- 1 tbsp fish sauce
- 1 tsp caster sugar
- 1 red chilli, deseeded and chopped
- 4 spring onions, trimmed and sliced
- 125g fine green beans, trimmed and halved
- rice to serve
- extra coriander and a lime wedge to serve
If you don't have mince, cut open some sausages instead
Each serving contains
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Energy
1225kj
294kcal
15%
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Fat
15g
21%
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Saturates
8g
38%
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Sugars
4g
4%
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Salt
0.9g
16%
of the reference intake
Carbohydrate 14.6g
Protein 25.7g
Fibre 2.1g
Method
- Place the mince, breadcrumbs, lime zest, curry paste, ginger and coriander together in a bowl with plenty of salt and ground black pepper. Mix together then divide into 24 and shape into 24 neat balls. Heat the oil in a large frying pan or wok, add the meatballs and sautée for about 8 mins until golden brown all over and cooked through.
- Add the coconut, fish sauce, sugar, lime juice and chilli to the pan and bring to the boil. Simmer for 5 mins. Add the spring onions and beans and simmer for a further 4 mins until the beans are tender. Serve the meatballs hot with rice, decorate with a wedge of lime and more chopped coriander if liked.
See more Thai recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.