Thai green curry meatballs recipe
This dairy-free Thai green curry meatball recipe comes together in under half an hour and is perfect served at any time of year. Lean turkey mince is a lower-fat option to pair with the herb-packed green curry sauce. Serve with white rice and garnish with fresh lime and coriander to bring balance to this moreish midweek dinner.
See method- Serves 4
- 10 mins to prepare and 16 mins to cook
- 294 calories / serving
- Dairy-free
Ingredients
- 400g turkey mince
- 50g fresh white breadcrumbs
- 1 lime, zested plus extra wedges to serve
- 1 tbsp Thai green curry paste
- 2½ cm piece root ginger, grated
- 3 tbsp chopped fresh coriander
- 2 tbsp sunflower oil
- 400ml light coconut milk
- 1 tbsp fish sauce
- 1 tsp caster sugar
- 1 red chilli, deseeded and chopped
- 4 spring onions, trimmed and sliced
- 125g fine green beans, trimmed and halved
- rice to serve
- extra coriander and a lime wedge to serve
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Shop ingredientsEach serving contains
- Energy
- 1225kJ 294.0kcal
- Fat
- 15g
- Saturates
- 8g
- Salt
- 0.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 14.6gProtein 25.7gFibre 2.1g
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- Place the mince, breadcrumbs, lime zest, curry paste, ginger and coriander together in a bowl with plenty of salt and ground black pepper. Mix together then divide into 24 and shape into 24 neat balls. Heat the oil in a large frying pan or wok, add the meatballs and sautée for about 8 mins until golden brown all over and cooked through.
- Add the coconut, fish sauce, sugar, lime juice and chilli to the pan and bring to the boil. Simmer for 5 mins. Add the spring onions and beans and simmer for a further 4 mins until the beans are tender. Serve the meatballs hot with rice, decorate with a wedge of lime and more chopped coriander if liked.
- See more Thai recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
