1 bell pepper, seeds and ribs removed, thinly sliced
¼ c. red curry paste
2 (13.5-oz.) cans light unsweetened coconut milk
2 tbsp. packed light brown sugar
1 tbsp. fish sauce
1 tbsp. fresh lime juice
1 c. frozen petite peas
Chopped fresh cilantro, for serving (optional)
Instructions
Preheat oven to 400ยบ. Line a rimmed baking sheet with parchment or foil and drizzle with oil. In a medium bowl, combine turkey, panko, egg, scallions, garlic, ginger, curry paste, and 1¼ teaspoons salt.
Using a scoop or spoon, scoop meat mixture and roll into 24 (1½"; 2-tbsp.) balls. Arrange on prepared sheet.
Bake meatballs, shaking sheet halfway through to turn meatballs, until cooked through and golden brown, about 15 minutes.
CURRY
While meatballs bake, in a large straight-sided skillet over medium-high heat, heat oil. Add bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Add curry paste and cook, stirring, until paste is lightly toasted, about 1 minute more. Stir in milk, brown sugar, fish sauce, and lime juice.
Add meatballs to skillet and bring to a simmer over medium-high heat. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, until sauce is just slightly thickened and meatballs are coated in sauce, 4 to 6 minutes. Add peas and cook, stirring occasionally, until warmed through, about 2 minutes. Top with cilantro, if using.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2022/12/02/thai-style-red-curry-meatballs/