Thai Meatballs with Red Curry Sauce

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 30 minutes

食材

1 pound ground turkey (or ground pork)

2 Tbsp lemongrass (minced)

3 cloves garlic (minced)

1 Tbsp ginger (minced)

2 Tbsp lime juice

3 Tbsp cilantro (finely chopped)

1 tsp sugar

2 Tbsp fish sauce

1 egg

1/2 cup panko breadcrumbs

1/2 tsp salt

Freshly cracked black pepper

1/2 white onion (diced)

1/2 red bell pepper (diced)

1 Tbsp ginger (minced)

2 Tbsp red curry paste

1 cup full-fat coconut milk

1 cup low-sodium chicken broth

2 Tbsp fish sauce

1 Tbsp brown sugar

1 Tbsp cornstarch + 2 Tbsp water (to make cornstarch slurry)

Salt (to taste)

Chopped cilantro

步驟

In a large bowl, combine the ground turkey, lemongrass, garlic, ginger, lime juice, cilantro, sugar, fish sauce, egg, panko breadcrumbs, salt, and black pepper. Mix until well combined. Using a cookie scoop or your hands, form the mixture into meatballs about 2 Tbsp each.

Heat a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side until browned. They do not need to be fully cooked through at this stage. Remove and set aside.

In the same pan, add the diced onion and red bell pepper. Cook for 1-2 minutes until slightly softened. Add the ginger and red curry paste and stir for about 30 seconds until fragrant.

Add the coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry. Stir well and bring the sauce to a gentle simmer. Cook for 2-3 minutes until the sauce slightly thickens. Season with salt to taste.

Return the meatballs to the pan and simmer for 5-7 minutes, or until the meatballs are fully cooked.

Serve with rice and garnish with chopped cilantro.

營養

• 卡路里: 351 kcal
• 總脂肪: 17 g
• 飽和脂肪: 12 g
• 不飽和脂肪: 3 g
• 反式脂肪: 0.03 g
• 膽固醇: 103 mg
• 鈉: 1861 mg
• 總碳水化合物: 20 g
• 膳食纖維: 1 g
• 總糖: 7 g
• 蛋白質: 33 g