Thai flavors are one of my favorites that I try to incorporate into my cooking. So yesterday when I was trying to decide what to make with the ground Turkey meat I had thawed, I decided I’d make some meatballs. And since I was in the mood for some Thai flavor, I wanted to try something new.
I started with beating a couple of eggs with about a tablespoon of Thai Red Curry paste. I buy this paste in a little plastic container.
It’s pretty easy to find in most Asian grocery stores and even in some major supermarkets in their Asian grocery section. Because the paste is pretty thick it does take a bit of beating to get it fully incorporated and infused into the eggs. And you really want to get it fully dissolved for an even distribution of the favor. This part is pretty important. Here is an image of the lumps of the paste even after some beating. Let’s just say, I had to keep at it a little longer.
Next I added in the ground meat. I had just little over one pound of meat and mixed it in fully with the egg mixture.
Now that I had my main flavors in, I added in other ingredients as follows to help with the texture and some additional enhancements: flaxseed meal, salt, fish sauce (another Thai favorite), coconut milk powder, dry onion flakes, garlic powder, basil and a very tiny bit of ginger-garlic paste.
At this point even though I was tempted to mix in some Indian spices, I resisted because I really wanted to stick with just the Thai flavors for recipe. And I am glad I did.
Once I mixed in everything I actually ended not cooking it right away. No particular reason. It had just been a long day and I decided I’d be better off baking it the next day. In hindsight I think this was good to help the meat sort of marinate and soak up all the yummy delicious Thai goodness.
And today when I decided to bake it, I turned on the oven and while it was preheating, I quickly made the meatballs and lined them up on my silicon mat on a baking tray. I wasn’t too particular about the shape. And because I wasn’t eager to get my hands on the raw meat, I made small balls using a couple of spoons to shape them to what looked like decent balls.
And then after about 15-20 minutes of baking, my very yummy meatballs was just ready to enjoy. The flavors came out pretty well and I was very happy with the outcome.
And now here is the complete recipe. Enjoy!
Ingredients
– 1lb Ground Turkey
– 1T Thai Red Curry Paste
– 2 Eggs
– salt to taste
– Garlic powder
– Dried Onion flakes
– Fish sauce
– Coconut Milk Powder
– 2T Flaxseed Meal / Ground Flaxseeds
Mix all the above and bake at 400 for 15-20 minutes.
Hope you enjoy it as much as I did.
Jubila 365 