Thai Red Curry Turkey Meatballs

Thai Red Curry Turkey Meatballs

Ready in 35 minutes Serves 5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 19, 2020.



  • 1 1/2 cups jasmine rice
  • 2 1/4 cups boiling water
  • 75g baby spinach, thinly sliced


  • 1 carrot, grated
  • 500g turkey mince
  • 2 tsp Thai red curry paste
  • 2 tsp GF fish sauce
  • 50g plain breadcrumbs

Curry Sauce

  • Remaining Thai red curry paste
  • 400ml coconut milk
  • 2 tsp GF fish sauce
  • Juice of 1/2 lemon
  • 2 tsp GF soy sauce

Bok Choy

  • 2 baby bok choy, roughly chopped

To Serve

  • 40g chopped peanuts
  • Pinch of garlic chilli blend (optional, adults)


  1. Bring a full kettle to the boil. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Prep & cook meatballs. In a large bowl, combine meatball ingredients with 1/2 tsp salt. Shape into golf ball sized balls. Heat a drizzle of oil in a fry-pan on medium heat. Cook meatballs for about 8 minutes, turning often, until cooked through.
  3. Meanwhile, prep curry sauce & bok choy. In a small bowl, whisk curry sauce ingredients together. Prep bok choy.
  4. Finish curry. When meatballs are cooked, add curry sauce to pan and cook for about 4 minutes, until sauce has thickened. Stir through bok choy and cook for 1-2 minutes further, until just tender. Season to taste.
  5. Prep spinach & finish rice. Toss spinach through rice with a drizzle of sesame oil. Season to taste with salt and pepper.
  6. Serve rice topped with meatballs, peanuts and garlic chilli blend.

Nutritional Information

Energy 2479 kj
592 kcal
Protein 30.8g
Carbohydrate 58.4g
Fat 26.7g