The first time I made this recipe, the only kind of green (or red or yellow, for that matter) curry I was familiar with was on a Thai take-out menu. Not only had I never cooked with curry paste, but I had no idea what I was looking for on the Asian market shelves lined with jar after jar of labels I couldn't even read. Needless to say, I felt a little out of my depth, for the relatively new cook that I was.
So that first attempt was a little lackluster, but I knew we had a potential winner on our hands. It wasn't until I understood the flavors more - and became a better cook in general - that I felt more confident to make changes and substitutions to suit our tastes. Perhaps even more importantly, it took my dear British friend who knows a thing or two about curries to point me in the direction of a better curry paste. With the right amount of heat and a bit of veggies thrown in for a more balanced dinner, I have worked out a recipe for one of our go-to meals. Just mix up my favorite cocktail accompaniment - a Kentucky Mule - and it's the perfect night in. Here's to more nights like this, now that I finally have my Berlin kitchen nearly complete!
Green Curry Thai Turkey Meatballs
1-1/2 lbs/680g ground turkey
2 tsp minced ginger
2 tsp + 2 tbsp Thai green curry paste, separated, plus more to taste
2 tbsp Asian fish sauce
1 tsp sugar
1 egg, lightly beaten
1/3 + 1/2 cup green onions, white and green parts finely chopped, separated
1/4 cup chopped cilantro (coriander)
salt to taste
2 tbsp peanut oil
1 14oz/400ml can coconut milk
1 tsp minced garlic
1/4 cup freshly squeezed lime juice
2 cups chopped vegetables, such as green beans
3 cups cooked rice
cilanto, chopped green onion and lime wedges, for garnish
In a medium bowl,combine turkey, ginger, 2 tsp curry paste, fish sauce, sugar, egg, 1/3 cup green onion and cilantro, mixing well. Heat peanut oil in a large, nonstick skillet over medium-high heat and fry up sample of meat to taste. Add more curry paste and salt if desired. Form into one-inch/2.5cm meatballs and cook in oil until all sides are nicely browned, about 10 minutes. Remove from the pan and set aside in a covered bowl. Lower heat to medium. Add 1/2 cup of green onions and minced garlic to the fat in the pan and stir until soft, about five minutes. Add can of coconut milk and scrape up any brown bits from bottom of the pan. Whisk in 2 or more tablespoons Thai green curry paste and lime juice. Taste and add more curry paste and lime juice as desired. Bring to a boil, then reduce to simmer. Add green beans and meatballs back to pan, cook covered for a few minutes for flavors to meld and vegetables to soften. Serve over rice and garnish with cilantro, green onion and lime wedges.
Adapted from this recipe.