Thai Meatballs Curry

Thai Turkey Meatballs Curry

3.65 from 17 votes
Servings 4


  • 500 g turkey mince
  • 1 onion chopped
  • 1 tbsp fish sauce
  • 2 tbsp coconut oil
  • 1 shallot chopped
  • 2 garlic cloves chopped
  • 1 carrot thinly sliced
  • 1 green pepper sliced
  • 2 tsp red curry paste
  • 1 tin coconut milk
  • 1 tbsp soy sauce
  • 1 kaffir lime leave
  • 1 lemon grass stick
  • 1 thai dried chilli
  • 1 lime zest and juice – optional
  • 100 g rice noodles or Egg noddles


  • In a bowl, combine the turkey mince, onion, 1 tsp fish sauce and seasoning. With your hands prepare 12-16 meatballs and set aside until needed.
  • Preheat a large saut√© pan, or wok over medium/ high heat and drizzle over the oil. Add the meatball to the wok and cook for 2-3 minutes, stirring once or twice until coloured.
  • Add the vegetables and cook a further 2 minutes or until the vegetable start to just colour.
  • Pour in the coconut milk, curry paste and lime leaf, lemon grass, chilli and lime zest and juice and an extra dash of fish sauce and a dash of soy sauce.
  • Place a lid on the wok and simmer over medium heat for a further 8-10 minutes or until the meatballs are fully cooked through.
  • In the meantime, bring a saucepan of water to boil add a dash of soy sauce for seasoning and cook the noodles as per pack instruction. Drain the noodles and add them to the curry.
  • Toss to coat. Check the seasoning and add an extra dash of soy sauce, fish sauce or lime if needed and serve immediately.

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