Sort ingredients
cinredman
QR Code
Listen
Pdf
Pour boiling water over mushrooms to cover and soak at least 30 minutes (up to 3 hours) to soften. Remove and discard stems, and finely chop mushrooms.
In a medium bowl, combine mushrooms, turkey, ginger, curry paste, fish sauce, sugar, egg, green onions, and cilantro. Fry up a sample and taste. Add more curry paste and salt to taste. Mix until well blended and form into 1-inch meatballs.
Heat peanut oil in a large, nonstick skillet over medium-high heat. Add meatballs and cook until all sides are nicely browned, about 10 minutes total. Serve as is or with Asian Dipping Sauce.
For curry option: Once meatballs are done, remove from pan and set aside. Add ½ cup finely chopped onions and 1 teaspoon minced garlic to the fat in the pan. Stir mixture until soft, about 5 minutes. Add a 13½-ounce can unsweetened coconut milk and scrape up any brown bits from bottom of pan. Whisk in 2 or more tablespoons Thai green curry paste and ¼ cup freshly squeezed lime juice. Taste and add curry paste and lime juice to taste. Bring to a boil, then reduce to a simmer, and add back meatballs. Simmer 5 minutes. Transfer to a serving bowl or chafing dish. Garnish with 12 to 15 fresh basil leaves. Serve over rice or as an hors d’oeuvre.