Name: Thai Turkey Kofta in Tomato and Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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; 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

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A curry filled with flavorful kofta (Middle Eastern meatballs) is something that you’ll really want to put into your weekly meal planning rotation! It’s a little sweet and a little spicy, and who doesn’t love meatballs in an amazing sauce?

Author: Launie Kettler
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x

Ingredients

For the koftas:

1 lb. ground turkey

2 tablespoons grated yellow onion

1 large egg

1/4 cup panko breadcrumbs

1 tablespoon ginger garlic paste

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon kosher salt

1/4 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

1/2 teaspoon kosher salt

1/4 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

1/2 cup fresh or frozen and thawed green beans, chopped into 1-inch pieces

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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.

Nutrition Facts

Serving Size: 1 1/2 cups
Calories: 1964
Sugar: 25.1g
Sodium: 7205mg
Fat: 168.1g
Saturated Fat: 90.9g
Carbohydrates: 105.1g
Fiber: 31.7g
Protein: 37.8g
Cholesterol: 119mg

Find it online: https://thecoconutmama.com/thai-turkey-kofta-in-tomato-and-coconut-milk/