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Thai Coconut Turkey Meatballs in Red Curry

Thai Coconut Turkey Meatballs in Red Curry reads umami 7.4, richness 5.5 and funk & ferment 5.4 on Palate's 0–10 flavor X-ray — a Thai main, about 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.9 / 10
• Sweet & Fruity — 4.6 / 10
• Sour & Bright — 5.8 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 6.4 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 7.4 · Richness 5.5 · Funk & Ferment 5.4 · Salinity 5.3 · Sourness 4.5 · Citrus 4.4 · Marine & Briny 4.4 · Sweetness 4.0 · Allium 3.8 · Herbaceous 3.1 · Warm Spice 3.1 · Nutty 2.8 · Fruity 2.0 · Heat 1.8 · Floral 1.8 · Earthy 1.5 · Bitterness 0.7

What's in it (15)

• turkey meat — 454 g
• bread crumbs italian style — 118 g
• egg — 100 g
• garlic — 12 g
• ginger — 15 g
• cilantro — 15 g
• fish sauce — 30 g
• salt — 4 g
• vegetable oil — 14 g
• yellow curry — 44 g
• red bell pepper — 100 g
• coconut milk — 383 g
• brown sugar — 13 g
• lime juice — 15 g
• scallions — 300 g

Time & effort: about 23 min (22 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 129.3 kcal, 8.8 g protein, 7.8 g fat, 7.4 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. In a large bowl, combine the turkey, panko, egg, half the garlic, half the ginger, 2 tablespoons of the cilantro, 1 tablespoon of the fish sauce, and 1/2 teaspoon of the salt. Mix gently with your hands just until combined — overworking makes the meatballs tough.
2. Roll the mixture into 16 meatballs, about 1 1/2 tablespoons each, packing them loosely so they stay tender.
3. Heat the oil in a large deep skillet or Dutch oven over medium-high heat. Working in two batches so you don't crowd the pan, sear the meatballs, turning occasionally, until browned on all sides but not yet cooked through, 4-5 minutes per batch; transfer to a plate.
4. Reduce the heat to medium and add the remaining garlic and ginger to the same pot; sauté until fragrant, about 30 seconds.
5. Add the curry paste and cook, stirring constantly, until it darkens slightly and smells toasty, about 1 minute.
6. Add the bell pepper and sauté until just beginning to soften, about 2 minutes.
7. Pour in the coconut milk, the remaining fish sauce, the brown sugar, and the remaining salt; stir to combine and bring to a gentle simmer.
8. Return the meatballs and any accumulated juices to the pot, spoon sauce over the top, cover partially, and simmer, stirring occasionally, until the meatballs reach 165°F internally and the sauce has thickened slightly, 10-12 minutes.
9. Remove the pot from the heat and stir in the lime juice and the remaining cilantro.
10. Serve immediately over rice, scattered with the scallions and extra cilantro.

Dishes with a similar flavor shape

• Thai Coconut Curry Chicken Soup — Thai
• Yellow Curry Chicken and Potatoes — Thai
• Coconut Curry Shrimp — Thai
• Thai Coconut Curry Mussels — Thai
• Thai Red Curry Meatballs — Thai

Keep reading: what umami, richness, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.