Thai Curry Turkey Tofu Meatballs

5 from 1 vote

Thai Curry Turkey Tofu Meatballs are melt in mouth tender bites of low carb awesomeness with a creamy green coconut curry sauce.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Appetizers/ Snacks, Mains

Cuisine: Thai

Servings:

Calories: 590kcal

Author: HWC Magazine

Ingredients

Turkey Tofu Meatballs

1 pound Ground turkey
6 oz Tofu
firm
3 Green onions
sliced thinly both white and green parts
2 tablespoon Soy sauce (tamari Sauce)
1 tablespoon Sesame oil
Salt and white pepper
to taste
3 cloves Garlic
peeled and minced
1 inch Ginger
knob peeled and grated
1 tablespoon Oil we used coconut oil 1 tablespoon but use any oil you wish for pan frying

Sauce

Scrappings from pan
13 oz Coconut cream canned.( we used “Thai Kitchen” brand. You can also use coconut milk but the sauce will need a couple more minutes to reduce and thicken slightly.)
1 tablespoon Green Thai Curry paste
(we used “Mae Ploy Green Curry Paste but you can make your own or use whatever brand you enjoy)
1 tablespoon Fish Sauce we used a gluten- free brand
1 teaspoon Stevia or sweetener of choice - optional
2 tablespoon Lime or juice of one lime upon serving
Salt and white pepper
to taste

US Customary - Metric

Instructions

In a large bowl combine ground turkey, tofu, green onions, soy sauce (tamari), sesame oil, salt and pepper to taste, ginger and garlic and mix well. Form into 1..5 inch balls. Set aside.

Stove Top Method

Preheat pan with coconut oil or oil of choice and fry turkey tofu meatballs for about 3 minutes on all sides or until no longer pink – about 15 minutes. Turning every few minutes. Set aside. Do not wash your pan!!!!
Remove your turkey meatballs for the pan and keep warm. Add the coconut cream, green curry paste, fish sauce, stevia or sweetener of choice and salt and pepper to taste and heat until well combined.
If you want to use coconut milk, instead of coconut cream, just allow the curry sauce to cook and reduce a little longer ( about 5 minutes) before adding the meatballs back into the pan.
Place your meatballs back in the pan and cover and turn the meatballs in the delicious coconut green curry cream sauce.

Oven Method

Pre-heat oven to 375 degrees F or (190 C)
Drizzle oil on the bottom of your Dutch oven or pan that can go from oven to stove top. Place your meatballs about 2 inches apart and bake for about 15-20 minutes until no longer pink inside. Set aside. Do not wash your pan!!!! Remove tour meatballs from the pan, keep warm, set aside. Add coconut cream to the pan juices alone with green curry paste, salt and pepper and stevia or sweetener of choice, if desired, and mix well.
If you want to use coconut milk, instead of coconut cream, just allow the curry sauce to cook and reduce a little longer ( about 5 minutes) before adding the meatballs back into the pan.
Add your meatballs back into the pan and toss in the coconut green curry sauce.
Drizzle lime juice over your Thai Curry Turkey Tofu Meatballs.
Enjoy!

Notes

Serve with a side of steamed rice or cauliflower rice for low carb and a stir fried vegetable for a delicious meal.

Thai Curry Turkey Meatballs are also delicious as a hearty appetizer.

If you want to use coconut milk, instead of coconut cream, just allow the curry sauce to cook and reduce a little longer ( about 5 minutes) before adding the meatballs back into the pan.

We used a gluten free fish sauce to keep this recipe gluten-free. If you cannot find gluten free fish sauce, feel free to add salt or gluten free chicken bouillon to taste for that savory note.

Feel free to use red or yellow Thai Curry, instead of green curry of that is what you have on hand.

Nutrition