I put these Thai Green Curry Meatballs on the menu nearly a month ago and just kept putting off making them. I couldn’t even tell you why, except I had some vague sense they might not be that great.
But then, last week, I just really needed to make dinner and this was my fastest option. Also my shitake mushrooms were starting to look pretty sad in my fridge and I didn’t want to let them go to waste.
Turned out we all loved these little Thai meatballs. Even Ani ate some rice with a little coating of the sauce and kept opening her mouth like a tiny bird for more.
Eight thumbs up from our home, although Ani would probably need help putting her thumbs up.
thai green curry meatballs
Thai Green Curry Meatballs
- 8 fresh shiitake mushrooms
- 2 green onions
- 1 lb ground turkey
- 1/2 cup oats
- 2 teaspoons minced ginger
- 2 teaspoons Thai green curry paste
- 2 Tablespoons fish sauce
- 1 teaspoon sugar
- 2 eggs
- ¼ c. chopped cilantro
- 1 teaspoon salt
- 2 Tablespoons coconut oil plus more if needed
- ½ cup finely chopped onions
- 2 teaspoons minced garlic
- 2 cans 13.5-ounce cans unsweetened coconut milk
- 3 Tablespoons green curry paste
- 1/4 cup lime juice
- 2 Tablespoons cornstarch
- 1 Tablespoon water
In a food processor, pulse the mushrooms and green onions until they are finely diced. Add the remaining meatball ingredients and pulse until combined.
In a large skillet or dutch oven, warm the oil over medium heat. Scoop the meatball mixture in balls in a single layer onto the skillet (I used a little cookie scoop, but you could just dump them in little piles with a spoon, if you'd prefer).
Let them cook until the bottoms have browned, about 3-5 minutes. Flip them over and let the other side cook until browned. They don't need to be cooked all the way through.
With a spatula remove all the meatballs from the pan and put on a plate. Set aside.
Add more oil if needed (I added about 1 Tablespoon more) and stir in onions and garlic. Cook about 3 minutes. Stir in the coconut milk and green curry paste, scraping the bottom of the pan to pull up any browned bits. Cook about 3 minutes, stirring frequently.
In a small bowl, whisk together the cornstarch and water. Pour slowly into the sauce, whisking to combine.
Add the meatballs back to the sauce and let cook until the sauce comes to a boil and meatballs are cooked through. Salt to taste.
Serve over rice.
(adapted from Minnesota Monthly)