Meatballs in Thailand are very popular and incorporated into many dishes and street cart snacks. Chopsticks are only used with stand alone noodle dishes, otherwise only a spoon and fork are used in Thailand.
Thai Turkey Meatballs in Coconut Curry
The Meatballs and Coconut Curry are very rich, so we usually double the Jasmine Rice or Vermicelli noodles – a little goes a long way!
Jasmine Rice does take time to prepare so start that prior to making the Coconut Curry Sauce.
Ingredients
Meatballs:
- 1.3 lb (500 gr) ground turkey or chicken 0 CHO
- 1 egg beaten 0 CHO
- 1 TBSP Hellman’s Real Mayonnaise 0 CHO
- 1 TBSP Fish Sauce 1 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp. pepper 0 CHO
- 1 TBSP (15 gr) fresh ginger, grated 3 CHO
- 1 TBSP (8 gr) cornstarch 7 CHO
- 1 TBSP (3 gr) fresh basil, slivered 0 CHO
TOTAL CHO 11 CHO
- TOTAL WEIGHT 606 GRAMS
- 11 CHO DIVIDED BY 606 GRAMS = .018 CHO/GRAM
- EACH MEATBALL = 30 GRAMS BEFORE COOKED (.018 CHO x 30 GR) .54 CHO EACH
- 20 MEATBALLS TOTAL
Sauce:
- ¼ cup (30 gr) red onion, diced 3 CHO
- 1 TBSP (15 gr) fresh ginger, grated 3 CHO
- 2 TBSP (32 gr) Thai Red Curry Paste (2 CHO/TBSP/16 GR) 4 CHO
- 1 can (400 ml) Aroy-d Unsweetened Coconut Milk (2 CHO/1/3 CUP/83 ML) 9.6 CHO
- 1 TBSP Fish Sauce 1 CHO
- 1 tsp. (4 gr) Splenda Brown Sugar Mix (2 CHO/1/2 tsp./2 GR) 4 CHO
- 1 TBSP lime juice and zest 0 CHO
TOTAL CHO 24.6 CHO
- TOTAL WEIGHT 409 GRAMS
- 24.6 CHO DIVIDED BY 409 GRAMS = .06 CHO/GRAM
- 1 TBSP = 14 GRAMS (.06 CHO x 14 GR) .84 CHO/TBSP
- ¼ CUP = 4 TBSP (.84 CHO x 4) 3.36 CHO/1/4 CUP
- ¼ CUP = 56 GRAMS
Instructions
- If using the oven to make the meatballs, preheat to 400 and line a baking sheet with parchment.
- If using a skillet on the stovetop, use one large enough to fit all the meatballs in a single layer.
- Meatballs can be made earlier in the day or frozen and defrosted prior to making the Coconut Curry.
- Mix all meatball ingredients and cook in the oven for 20 minutes or fry until cooked through over medium heat.
- Remove meatballs from heat and set aside. Cool completely if freezing.
- In skillet large enough to fit all meatballs, add 1 TBSP oil.
- Add onion and sauté until transparent, about 5 minutes.
- Next add grated ginger and Thai Red Curry Paste.
- Stir to incorporate before adding The Coconut Milk. Stir again and add remaining ingredients, Fish Sauce, Splenda Brown Sugar Blend, basil and lime juice.
- Gently bring to a boil, reduce heat and simmer 15 minutes.
- Add meatballs and continue to simmer for 10 minutes.
- Serve immediately with rice or noodles.
- Garnish as desired with more basil or lime zest.
