Turkey Meatballs in a Creamy Red Curry Sauce

6 servings


15 minutes

active time

1 hour

total time



2 pounds ground turkey

⅓ cup finely chopped fresh basil leaves

2 green onions, white and green parts, finely chopped

4 garlic cloves, minced

2 tablespoons fish sauce

1 tablespoon cornstarch

2 tablespoons sugar

2 teaspoons kosher salt

1 teaspoon red curry paste

2 tablespoons vegetable oil


¾ cup finely diced yellow onion

4 garlic cloves, minced

2 tablespoons red curry paste

2 (14-ounce) cans full-fat coconut milk, shaken

3 tablespoons fresh lime juice (from 2 limes)

1 tablespoon fish sauce

1 tablespoon sugar

½ teaspoon fine sea salt

½ cup thinly sliced fresh basil leaves, plus more for garnish

Cooked rice or roasted vegetables, for serving

Fresh cilantro leaves, for garnish (optional)


Make the meatballs

In a large bowl, combine the turkey, basil, green onions, garlic, fish sauce, cornstarch, sugar, kosher salt, and curry paste

Mix well, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and set on a plate

You should have about 20 meatballs.Heat the vegetable oil in a large skillet over medium heat

Once the oil is glistening, working in batches, addthe meatballs in a single layer

Cook, undisturbed, until the meatballs are just browned on the bottom, about 3 minutes

Turn them carefully and cook to brown the opposite side, about 3 minutes

Transfer the meatballs back to the plate.Make the sauce

Drain off all but 1 tablespoon oil from the skillet and place over medium heat

Add the onion and cook, stirring occasionally, until softened, about 5 minutes

Add the garlic and cook until fragrant, about 1 more minute

Stir in the curry paste

Add the coconut milk and stir vigorously until the paste and milk are fully incorporated and the sauce is smooth

Add the lime juice, fish sauce, sugar, and fine salt

Taste and add more salt as needed.Increase the heat to high and bring to a boil, then return the meatballs to the sauce, discarding any collected juices

Reduce the heat to low, cover, and cook until the sauce has thickened and the meatballs are cooked through, about 20 minutes.Remove the skillet from the heat and stir in the fresh basil

Serve over rice or vegetables, garnished with basil and cilantro, if desired.

6 servings


15 minutes

active time

1 hour

total time
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