Green Curry Turkeyballs
(I often double this recipe)
1 package of ground turkey or chicken (around 450g)
1 green onion diced well
1 kaffir lime leaf diced well (make sure to take the rib out)
1 tbsp of green curry paste
1 ½ tsp fish sauce
zest of 1 lime
1 lg clove of garlic minced well or microplaned
1 tbsp of ginger minced well or microplaned
(makes about 12 - 15 balls)
Directions:
Mix all ingredients together in a large bowl. Roll into balls, I usually make ones a bit smaller than golf balls. Using a cookie scoop makes this much faster. Place balls on a cookie sheet that is lined with parchment paper. Cook for 20 min at 350. If you are going to freeze, lay on parchment paper on a cookie sheet so they are not touching, cover and put in the freezer. When frozen, transfer to a container or ziploc.
Curry Sauce:
2 tbsp of veg oil
1 can of coconut milk
1 tsp of brown sugar
1 tsp of fish sauce
1 - 2 tbsp of green curry paste (this depends on how spicy your curry paste is and how spicy you like your food - I use 2)
2 - 3 cups of chopped veggies
1/2 cup of torn basil
turkey balls
I make a simple green curry sauce to go with these. Heat up a sauté pan with a little veg oil. Saute whatever veggies you choose to put in (everything is good), when veggies are half way done add 1 to 2 tbsp of green curry paste, depending on how hot you like it. Add balls as well and saute for 3 or 4 min. Add the thick coconut cream on the top of your can and leave the liquid at the bottom in case you need to thin it out. If there is no noticeable cream, add 1/2 the can and add slowly as needed for a creamy consistency. Stir to incorporate everything. Add about a tsp of fish sauce and a tsp of brown sugar. Let simmer for about 5 minutes. Taste test. If not salty enough, add more fish sauce, if too spicy, add a little more brown sugar and/or coconut milk. Serve with rice.
(I often double this recipe)
1 package of ground turkey or chicken (around 450g)
1 green onion diced well
1 kaffir lime leaf diced well (make sure to take the rib out)
1 tbsp of green curry paste
1 ½ tsp fish sauce
zest of 1 lime
1 lg clove of garlic minced well or microplaned
1 tbsp of ginger minced well or microplaned
(makes about 12 - 15 balls)
Directions:
Mix all ingredients together in a large bowl. Roll into balls, I usually make ones a bit smaller than golf balls. Using a cookie scoop makes this much faster. Place balls on a cookie sheet that is lined with parchment paper. Cook for 20 min at 350. If you are going to freeze, lay on parchment paper on a cookie sheet so they are not touching, cover and put in the freezer. When frozen, transfer to a container or ziploc.
Curry Sauce:
2 tbsp of veg oil
1 can of coconut milk
1 tsp of brown sugar
1 tsp of fish sauce
1 - 2 tbsp of green curry paste (this depends on how spicy your curry paste is and how spicy you like your food - I use 2)
2 - 3 cups of chopped veggies
1/2 cup of torn basil
turkey balls
I make a simple green curry sauce to go with these. Heat up a sauté pan with a little veg oil. Saute whatever veggies you choose to put in (everything is good), when veggies are half way done add 1 to 2 tbsp of green curry paste, depending on how hot you like it. Add balls as well and saute for 3 or 4 min. Add the thick coconut cream on the top of your can and leave the liquid at the bottom in case you need to thin it out. If there is no noticeable cream, add 1/2 the can and add slowly as needed for a creamy consistency. Stir to incorporate everything. Add about a tsp of fish sauce and a tsp of brown sugar. Let simmer for about 5 minutes. Taste test. If not salty enough, add more fish sauce, if too spicy, add a little more brown sugar and/or coconut milk. Serve with rice.
Recipe pros: 1. balls can be made ahead
2. balls are easy to freeze
3. any veggies can be used in the curry
4. ground beef or chicken can replace the ground turkey
5. leftovers are maybe even yummier
6. its a super tasty dish
7. easy to make
Recipe cons: 1. sometimes the leftovers disappear too quickly
This is one of my family's favourites and is on a regular rotation in our house. Try it, you'll love it.
2. balls are easy to freeze
3. any veggies can be used in the curry
4. ground beef or chicken can replace the ground turkey
5. leftovers are maybe even yummier
6. its a super tasty dish
7. easy to make
Recipe cons: 1. sometimes the leftovers disappear too quickly
This is one of my family's favourites and is on a regular rotation in our house. Try it, you'll love it.
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