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Thai Curry Meatballs

Thai Curry Meatballs

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As Thanksgiving and the month of gratitude approach, I wanted to make a dish that celebrates comfort, warmth, and family. I used turkey or chicken for my Thai curry meatballs. It is my way of celebrating the season and get the meal done in crockpot.
Course Main Course
Cuisine Thai Inspire
Keyword meatball curry, meatballs curry, thai curry meatballs, turkey curry
Prep Time 10 minutes
Cook Time 3 hours
Servings 4 servings
Author Mary Thatcher

Equipment

Ingredients

For Asian Turkey or Chicken Meatballs

  • 1 lb ground turkey (or ground chicken)
  • 1 green onion (3 tbsp chopped green onion)
  • 1 TBSP garlic powder
  • 1 TBSP chicken bouillon
  • 2 tsp sugar
  • 1 TBSP cornstarch
  • 1/2 cup almond flour (or panko breadcrumbs)

For Red Curry

  • 1/2 onion (diced or sliced)
  • 3 TBSP red curry paste (My favorite brands are Aroy-D and MaeSri.)
  • 2 TBSP coconut sugar (or palm or regular sugar)
  • 3 -4 TBSP fish sauce (start with 2 as it depends on the brand of curry paste that you use.)
  • 400 mL coconut milk (1 can)
  • 400 water (400 ml for high heat slow cooking. 600 mL water for 6-8 hours low heat slow cooking.)
  • 2 cups kabocha squash (deseed and slice into bite sizes)
  • 1 red bell pepper
  • 1/2 cup Thai basil (or Makrut lime leaves)

Instructions

  • Make the Meatballs : In a large bowl, combine ground turkey, chopped green onion, garlic powder, chicken bouillon, sugar, cornstarch, and almond flour (or breadcrumbs). Mix until just combined — don’t over mix to keep the meatballs tender. Roll the mixture into small bite-sized meatballs.
  • Add Ingredients to Crockpot : Place the kabocha squash, onion, red curry paste, coconut sugar, fish sauce, coconut milk, and water into the crockpot.
  • Add Meatballs : Arrange the meatballs into the slow cooker. Do not stir.
  • Slow Cook: Cover and cook on Low for 6-8 hours or High for 3 hours, until the meatballs are fully cooked and the squash is tender.

Notes

Note :
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