Last night Alberto and I were off to the cinema to see the new X-Men movie, Days of Future Past (great fun – do see it if you get the chance!) and so I decided to make this lovely little recipe. The lovely Phil made it for me the other week and it was so delicious that I got him to pass the recipe on to me. Easy to make and tasty – full of lovely flavours – I’d certainly give them a go if I were you!
The recipe as laid out here made 10 good sized, dense meatballs.
For the meatballs
500g of turkey thigh mince
50g of panko bread crumbs (I have to say, I guestimated this – I just put in the amount that seemed right. Not very helpful I’m afraid.)
1 teaspoons of minced garlic
1 teaspoon of grated ginger
1 stalk of lemongrass, finely minced
Zest of 1 large lime
A good grind of sea salt
A good grind of black pepper
1 tablespoon of olive oil
For the sauce
1 can coconut milk
4 teaspoons of red curry paste
2 shallots, minced
Preheat oven to 200
In a large bowl combine the turkey mince, panko breadcumbe, garlic, ginger, lemongrass, lime zest and an, egg. Season with salt and pepper.
Mix well with your hands, making sure that everything is well incorporated and mixed together.
Shape the mixture into golf ball sized small meatballs.
Refrigerate for 10 minutes
Place meatballs on a lightly oiled baking sheet and put in the oven for 20 minutes, turning once half way through cooking.
While the meatballs are cooking, heat some olive oil in a frying pan and fry the shallots for 2-3 minutes, over a medium heat, until slightly softened and lightly coloured.
Add the curry paste, stir well to combine and cook for 2 minutes, until fragrant.
Add the coconut milk to the frying pan and stir well to mix into the curry. Simmer for 10 minutes, until the sauce thickens.
Whilst the sauce is thickening, boil some rice.
Serve the meatballs with the rice and drizzled with the red curry sauce.
Delicious. And you can make the red curry sauce as spicy, or unspicy, as you like.