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Thai green curry meatballs recipe

24 ratings

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

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
1225kj
294kcal 15%
Fat
15g 21%
Saturates
8g 38%
Sugars
4g 4%
Salt
0.9g 16%

of the reference intake
Carbohydrate 14.6g Protein 25.7g Fibre 2.1g

Method

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.