Cooked - Yellow Curry Meatballs With Peanut Shallot Crispies

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Yellow Curry Meatballs With Peanut Shallot Crispies

4.0

1 pound ground turkey

½ cup panko breadcrumbs

½ teaspoon garlic powder

1 teaspoon kosher salt

½ cup chopped fresh cilantro

1 tablespoon avocado oil

1 shallot, thinly sliced

1 tablespoon yellow curry paste (homemade or store-bought)

1 can coconut milk

½ cup chicken or vegetable broth

1 tablespoon brown sugar

1 tablespoon soy sauce

1 ½ tablespoons cornstarch

1 ½ tablespoons water

½ cup roasted, salted peanuts

½ cup crispy shallots

1 ½ cup jasmine rice, uncooked

Salad for serving

Mix meatball mixture and roll into balls. (Also, now is a good time to start your rice. Cook according to package directions.)
Heat oil in a large skillet over medium heat. Add meatballs and cook undisturbed for a few minutes, until browned on one side. Flip them and let them cook to get browning on the other sides as well. The meatballs don’t need to be fully cooked at this point, you’re just building color and flavor.
Scoot the meatballs to the perimeter of the pan to make some space in the middle. Add shallots and curry paste; sauté until softened. Add coconut milk and broth; stir it all together. Cover and simmer for 5 minutes until meatballs are cooked through (165 degrees).
Add soy sauce and brown sugar. Whisk the cornstarch with the water; add it to the pan. As it simmers, the sauce will thicken into a gravy-like consistency.
Chop the peanuts and shallots together into a finely crumbled mixture.
Serve your meatballs over rice, with a scoop of extra curry sauce. Top with the peanut shallot crispies. Salad goes on the side.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍖Meatballs

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 4 weeks ago

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