Fry the meatballs for 5 mins, turning until they are browned all over.

Turkey meatballs in curry sauce. Heat the vegetable oil in a large skillet over medium heat. Garnish with chopped cilantro or more green onions and serve over rice or noodles. In a large bowl, combine the turkey, basil, green onions, garlic, fish sauce, cornstarch, sugar,.

The meatballs come together quickly and the curry sauce is so flavorful. Web while the meatballs are baking, make the coconut curry sauce. Bake at 400° for 15 minutes or until no longer pink.

Season the veggie mixture with curry powder, brown sugar, turmeric and cayenne pepper, and then cook for a tad just until it’s nice and fragrant. Slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. As for the meatballs, the turkey is the perfect vehicle to take on all the different spices.

Place on a rack coated with cooking spray in a shallow baking pan. I am serving the meatballs with plenty of red curry sauce over jasmine rice. When sauce is smooth, add the lime juice, fish sauce, sugar and salt if using.

Add the coconut cream and stir or whisk until paste and cream are fully incorporated and sauce is smooth. Add bread crumbs as needed to make a moldable mixture. Fresh ginger (if you can get galangal, you can substitute it for the fresh ginger), garlic, green onions, cilantro, and makrut lime leaves.

Web add the curry paste and break it up as much as possible. Garnishing with fresh cilantro leaves and more red pepper flakes. Once the oil is glistening, working in batches, add the meatballs in a single layer.