COCONUT CURRY TURKEY RECIPES
COCONUT CURRY TURKEY MEATBALLS | BUTTERBALL®
Steps:
- Line 17½ x 12½ baking sheet with parchment paper. Stir together turkey, egg, 2 tablespoons cilantro, 2 tablespoons lime juice, 1¼ teaspoons salt and 1 teaspoon garlic in large bowl until combined. Using a 2-tablespoon scoop, shape turkey mixture into balls and place in single layer on parchment paper.
- Heat oil in large saucepan over medium-high heat. Add meatballs; cook, turning as needed, about 5 minutes or until browned. Reduce heat to medium. Add coconut milk, curry paste, ½ teaspoon salt, remaining 2 tablespoons lime juice and remaining 1 teaspoon garlic, stirring to combine; bring to a simmer. Cook, stirring frequently, about 15 minutes or until sauce is slightly thickened and an instant-read thermometer inserted in meatballs registers 165°F.
- Meanwhile, bring 1½ cups water to a boil in medium saucepan over high heat. Reduce heat to medium-low. Add rice and remaining ½ teaspoon salt; cover and cook about 20 minutes or until rice is tender and water has been fully absorbed. Remove from heat; let stand 5 minutes. Fluff rice with a fork. Serve meatballs and sauce over rice. Garnish with additional cilantro. Serve with lime wedges.
Nutrition Facts : Calories 510, FatContent 28 g, CholesterolContent 125 mg, SodiumContent 1410 mg, ProteinContent 24 mg, ServingSize 4
COCONUT CURRY TURKEY MEATBALLS | BUTTERBALL®
Steps:
- Line 17½ x 12½ baking sheet with parchment paper. Stir together turkey, egg, 2 tablespoons cilantro, 2 tablespoons lime juice, 1¼ teaspoons salt and 1 teaspoon garlic in large bowl until combined. Using a 2-tablespoon scoop, shape turkey mixture into balls and place in single layer on parchment paper.
- Heat oil in large saucepan over medium-high heat. Add meatballs; cook, turning as needed, about 5 minutes or until browned. Reduce heat to medium. Add coconut milk, curry paste, ½ teaspoon salt, remaining 2 tablespoons lime juice and remaining 1 teaspoon garlic, stirring to combine; bring to a simmer. Cook, stirring frequently, about 15 minutes or until sauce is slightly thickened and an instant-read thermometer inserted in meatballs registers 165°F.
- Meanwhile, bring 1½ cups water to a boil in medium saucepan over high heat. Reduce heat to medium-low. Add rice and remaining ½ teaspoon salt; cover and cook about 20 minutes or until rice is tender and water has been fully absorbed. Remove from heat; let stand 5 minutes. Fluff rice with a fork. Serve meatballs and sauce over rice. Garnish with additional cilantro. Serve with lime wedges.
Nutrition Facts : Calories 510, FatContent 28 g, CholesterolContent 125 mg, SodiumContent 1410 mg, ProteinContent 24 mg, ServingSize 4
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