Ingredients
900 grams turkey mince
3-4 spring onions, chopped
5 cm chunk of fresh ginger, grated
2 tablespoon coriander, chopped
5 cloves garlic, minced
2 tablespoon Thai green curry paste
Juice of 1 lime
1 tsp soy sauce
1 tsp fish sauce
1 tsp rice wine vinegar
1 tsp red chili flakes
1⁄2 tsp salt
1⁄2 tsp pepper
2 tsp olive oil
1 courgette
1 packet of baby corn
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Coconut Chilli Sauce
1 Tbsp olive oil
150g green onions, chopped
5 cloves garlic, minced
1⁄2 Tbsp red chili flakes
1⁄2 tsp curry powder
2 Tbsp white wine vinegar
350 mls tinned coconut milk
Sea salt & pepper to taste
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Directions
In a large bowl, combine all ingredients except the olive oil and mix together using your hands until well combined.
Form the mixture into balls about 2 tablespoons in size, and roll between your hands to shape
Place the meatballs on a plate to rest before frying
In a large non stick pan bring half the olive oil to a medium-high heat and carefully add the meatballs
Cook for 6-7 minutes and then turn to brown on all sides, ensuring they don’t stick to the pan. Remove and set aside on a clean plate
In the same pan, add the remaining olive oil. Bring the pan to medium heat and add the onion, baby corn and courgette
Sauté for 4- 5 minutes until the veg has softened
Add the minced garlic, chili flakes, and curry powder. Continue stirring until the garlic softens and the spices are fragrant
Add the vinegar and sauté for a further 2 minutes
Shake the tin of coconut milk thoroughly and pour into the pan, stirring to combine
Increase heat until the sauce is at a gentle boil
Add the meatballs and simmer until meatballs are hot through
Serve over rice or noodles and garnish with fresh coriander and spring onion