If you’re looking for a recipe that will knock your socks off with flavor – well – dare I humbly suggest you take this recipe out for a spin? The kofta (Middle Eastern meatballs) are filled with layers and layers, and (even more!) layers of flavor. And those flavors range from bright, a little garlicy, and a touch sweet, to earthy, floral, and spicy. Then, the kofta are simmered in a tomato onion coconut sauce for a luxurious texture. Now, that’s a lot to ask from a dish, but this one does it effortlessly!

Thai turkey kofta in tomato and coconut milk ingredients + substitutions and tips

To make this unbelievably delicious recipe you’ll need:

For the koftas:
1 lb. ground turkey
2 tablespoons grated yellow onion
1 large egg
¼ cup panko breadcrumbs
1 tablespoon ginger garlic paste
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon kosher salt
¼ teaspoon cayenne

For the Curry:

2 tablespoons olive oil
1 large onion, diced
1 large (red, yellow, or orange) bell pepper, sliced
1 medium jalapeno, seeded, deveined, and diced
2 tablespoons Thai red curry paste
1 tablespoon tomato paste
1 tablespoon ginger garlic paste
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
½ teaspoon kosher salt
¼ teaspoon cayenne
1 (15 oz.) can (no sugar added) crushed tomatoes or 2 cups finely diced fresh
1 cup chicken broth
1 (14.5 oz.) can coconut milk
½ cup fresh or frozen and thawed green beans, chopped into 1-inch pieces

If you’re in the mood for chicken…feel free to substitute it for the ground turkey!

You can freeze this dish for up to 3 months.

Diet compatibility and allergens

This naturally dairy free recipe is loaded with colorful veggies!

Diet	Recipe compatible as written?	Recommended substitutions
Keto	No.	Substitute almond flour for panko.
Paleo	No.	Substitute almond flour for panko.
Whole30	No.	Substitute almond flour for panko.
Gluten-free	No.	Use gluten-free panko.
Vegetarian	No.	Substitute 2 (14.5 oz.) cans chickpeas, drained and rinsed, for the turkey. Use a potato masher to break up beans to desired consistency.
Vegan	No.	Substitute 2 (14.5 oz.) cans chickpeas, drained and rinsed, for the turkey. Use a potato masher to break up beans to desired consistency. Replace egg with a flaxseed “egg.”
Low sodium	No.	Omit salt and Thai chili paste. Substitute tomato paste, 2 teaspoons freshly grated ginger, 1 teaspoon grated lemongrass, and ½ teaspoon cayenne for the chili paste.
Dairy-free	Yes.
Mediterranean	Yes
Low FODMAP	No.	Omit onions, and substitute shallot infused olive oil for regular olive oil. Omit ginger garlic paste, and substitute with freshly grated ginger. Substitute green bell pepper for red bell pepper. Substitute tomato paste, 2 teaspoons freshly grated ginger, 1 teaspoon grated lemongrass, for the chili paste.
Atkins	No	Substitute almond flour for panko.

Allergen	Present in recipe?	Recommended substitutions
Milk	No.
Eggs	Yes.	Substitute 1 flaxseed “egg.”
Fish	No.
Shellfish	No.
Tree nuts	Yes, with a caveat	Technically coconuts aren’t considered “tree nuts,” however they are considered to be by the FDA. Consult with allergist before consuming coconut products.
Peanuts	No.
Wheat (Gluten)	Yes.	Substitute gluten-free panko.
Soy	No.
Sesame	No.

Thai turkey kofta in tomato and coconut milk (step-by-step instructions):

Kofta Instructions:

Fit a large, rimmed sheet pan with aluminum foil. Reserve.
Place all the ingredients in a large bowl. Using your hands, gently combine all the ingredients.
Form the koftas into 16-20 (approximately 1 ½-inch) meatballs.
Turn oven to broil.
Broil the meatballs for five minutes. Flip, and broil for an additional 4 minutes.

Curry Instructions:

Heat olive oil in a large skillet over medium heat until it shimmers.
Add onion, bell pepper, and jalapeno, Sauté for 5 minutes.
Add in Thai curry paste, tomato paste, ginger garlic paste, cumin, coriander, turmeric, salt, and cayenne. Stir for 1 minute.
Pour in tomatoes, chicken broth, and coconut milk. Stir well to combine.
Bring to a simmer.
Place the koftas and green beans in the pan and reduce heat to medium-low.
Simmer for 15 minutes, or until the koftas register 165 degrees with a meat thermometer.
Serve with rice or naan.
Store for up to 3 days in the refrigerator.

Recipes and Tips:

Curried Chicken Meatballs in a Tomato Chili Sauce

How to make coconut milk

The best coconut milk you can buy

Coconut milk vs coconut cream