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Prep Time 15 minutes
Cook Time 30 minutes
Servings 6



  • 1 pound ground turkey or chicken
  • 1 egg
  • 1 cup unseasoned breadcrumbs
  • 5 stalks scallions diced
  • 3 cloves minced garlic
  • 1 large knob ginger grated
  • 1 tablespoon fish sauce
  • 1 tablespoon red curry paste
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Red Coconut Curry Sauce

  • 1 tablespoon canola oil
  • 1 medium yellow onion sliced
  • 1 shallot diced
  • 2 tablespoons 1 tablespoon red curry paste
  • 2 cans unsweetened coconut milk 13.5 oz per can
  • 1/3 cup unsalted peanuts
  • 2 tablespoon2 fish sauce
  • 4 tablespoons brown sugar


  • chopped cilantro for topping
  • cooked white rice



  1. Preheat the oven to 400°F and line a baking sheet parchment paper and spray lightly with a cooking spray.
  2. In large bowl, crack the egg and whisk. Add in the breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, salt and pepper. Using a fork, mix the ingredients until combined. Add in ground turkey and gently mix until evenly distributed.

  3. Using a small cookie scoop, form the meatballs into 1-inch balls and place on your lined baking sheet. Gently shape them until round and even. Bake for 20 minutes and then broil for 5 minutes or until the outside nicely browns. Remove from the oven and add to the coconut curry sauce.

Red Coconut Curry Sauce

  1. While the meatballs are baking, prepare the coconut curry sauce. In a dutch oven, heat the oil over medium high heat. Add the onions cook for about 4-5 minutes, stirring occasionally. In the last minute, add in the shallots.

  2. Add the red curry paste and cook until fragrant, about 1-2 minutes.

 Add the coconut milk, brown sugar fish sauce, and peanuts. Cook for 5 minutes, stirring occasionally.

 Add in cooked meatballs and cook for another 5 minutes.


  1. Serve over white rice and garnish with chopped cilantro.