Turkey meatballs bathing in green curry makes for a swimmingly good combination. With a few pantry staples, this easy weeknight meal can come together in less than an hour. 1lb. Ground Turkey 1 Tsp Garlic Powder 1 Tsp Onion Powder 4 Carrots, skinned + julienned 1 Onion, julienned 1 Garlic Clove, minced 2 Tbsp Green Curry Paste 1 Can Coconut Milk 1 C Chicken Broth 1 Tsp Fish Sauce 1/2 Tsp Brown Sugar 1/2 Tsp Ginger Fresh Basil Lime juice to taste Salt/Pepper/Cajun Seasoning to taste
To prepare the meatballs, add the ground turkey to a bowl. Season generously with garlic powder, onion powder, salt and pepper. Form the balls uniformly. Brown in a pot over medium heat and set aside.
In the same pot, sauté the julienned onion until translucent. Add the julienned carrot and sauté until wilted, about 5 minutes. Add the green curry paste, ginger and brown sugar, heating them throughout. Once the sugar has melted a bit, add the liquids (coconut milk, fish sauce and broth), stirring to incorporate. Place the meatballs back into the pot. Bring the green curry to a boil for two minutes. Reduce the heat to medium low and place the lid on halfway. This is a way for the broth the reduce while the flavors concentrate. Allow the meal to simmer for 20 minutes. Garnish with fresh basil, a spritz of lime juice and serve with jasmine rice. Enjoy.
