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Thai Red Curry Turkey Meatballs with Rice, Tomatoes, and Broccoli

Frozen turkey meatballs transform into a Thai entrée thanks to red curry paste, coconut milk, and veggies in an easy 25-minute dinner.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
500 calories per serving

Ingredients

> 1 cup uncooked jasmine rice
> 1/2 cup lite coconut milk
> 1 cup water
> 3 tbsp red curry paste
> 16 oz frozen turkey meatballs, thawed
> 2 heads broccoli, cut into small florets
> 1 pint cherry tomatoes, diced
> 2 limes, cut into wedges, for serving (optional)
> 1/4 cup chopped cilantro, for serving (optional)

Steps

1
Prepare the jasmine rice according to package directions. Meanwhile, add the coconut milk and water to a 12-inch skillet on medium-high. When liquid is boiling, whisk in the red curry paste. Season with salt and pepper.
2
To skillet, add the meatballs, broccoli, and tomatoes. Reduce heat to a simmer, cover with lid, and cook 12–15 min., until meatballs are hot and broccoli is tender, stirring occasionally. Serve meatballs over rice with the lime wedges and cilantro, if desired.

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