Thai red curry meatballs
Serves 6
Thai red curry is a great asian dish, full of flavour and the perfect kick of heat. I buy my curry paste from my local asian grocer, I find they have stronger flavour combinations than those I traditionally find in my supermarkets. Traditional thai red curry is delicious but this twist on the classic is a change the whole family will enjoy. My version uses the curry paste to flavour the meatballs themselves, as well as create a thick sauce. I utilise vegetables like zucchini and pumpkin to absorb and support the flavours of the dish, which minimises the use of breadcrumbs, making this a perfect gluten free meatball recipe. I serve my meatballs with SunRice Smart Rice (sounds like a plug I know), it's my favourite rice for when I'm wanting a basic flavour rather than the nutty taste and texture of brown rice. SmartRice is Low Gi, but low in fibre in comparison to it's brown cousin, so if you struggle to hit your fibre targets throughout the day, opt for higher fibre versions.
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 500g turkey mince
  2. 2 tsp peanut oil
  3. 2 tbsp red curry paste (adjust to taste)
  4. 1 red onion
  5. 1 zucchini grated
  6. 1 egg
  7. 1 clove of garlic, diced
  8. 2 cm knob of ginger, diced
  9. 500g pumpkin, diced
  10. 1 can light coconut cream
  11. Greens to serve (I used blanched kale)
  1. Mix turkey mince, onion, zucchini, egg, and 1 tbsp of paste together in a bowl.
  2. Heat a fry pan over medium heat, heat oil. Get tbsp sized spoon and make patties, heat for 3-4 minutes on each side (they do not need to be cooked thoroughly). Once cooked place on paper towel, continue process until all cooked.
  3. Meanwhile place pumpkin with 1 tbsp water in microwave safe bowl, cook covered for 6-8 minutes until partially cooked.
  4. Heat 1 tbsp oil, heat garlic and ginger until softened slightly, add remaining paste and heat until fragrant.
  5. Add the coconut cream slowly, ensuring to stir as you pour. Add pumpkin.
  6. Place patties in and use spoon to cover with sauce. Cover the fry pan and let simmer for 10 minutes or until patties cooked through.
  7. Serve with Smart rice or brown rice and your favourite greens.
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