Empty My Fridge
Yellow Curry Meatballs with Peanut Shallot Crispies
Ingredients
- Ground turkey1 lb
- Breadcrumb½ cups
- Garlic powder½ tsp
- Salt1 tsp
- Cilantro · chopped½ cups
- Avocado oil1 tbsp
- Shallot · thinly sliced1 + ½ cups
- Curry · paste1 tbsp
- Coconut milk1 can
- Vegetable broth½ cups
- Brown sugar1 tbsp
- Soy sauce1 tbsp
- Cornstarch1 ½ tbsp
- Peanut · roasted½ cups
- Rice1 ½ cups
- Salad for serving
Instructions
- Mix the meatball ingredients and roll into balls. Start the rice now, cooking it per the package directions.
- Heat the oil in a large skillet over medium heat. Add the meatballs and cook undisturbed for a few minutes until browned on one side. Turn them and brown the other sides too; they do not need to be cooked through yet.
- Push the meatballs to the edges of the pan. Add the shallot and curry paste and sauté until softened. Add the coconut milk and broth and stir together.
- Cover and simmer for 5 minutes, until the meatballs reach 165°F (74°C) inside.
- Add the soy sauce and brown sugar. Whisk the cornstarch with the water, add it to the pan, and let it simmer until the sauce thickens into a gravy.
- Finely crumble the peanuts and crispy shallots together.
- Serve the meatballs over rice with extra sauce, topped with the peanut-shallot crumble.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
RiceBrown sugarShallotBreadcrumbCoconut milkLettucePeanutGround turkey
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