Yellow Curry Meatballs with Peanut Shallot Crispies

Shared by Miso

Easy meatballs, pan-fried to get nice and golden, with a quick yellow curry sauce! This is weeknight magic!

Nutrition

• garlic powder
  0.5 tsp
• kosher salt
  1 tsp
• fresh cilantro
  0.5 cup
• avocado oil
  1 tbsp
• water
  1.5 tbsp
• roasted, salted peanuts
  0.5 cup
• crispy shallots
  0.5 cup
• jasmine rice
  1.5 cup
• ground turkey
  453.6 g
• panko breadcrumbs
  0.5 cup
• shallot
  1 pcs
• yellow curry paste
  1 tbsp
• coconut milk
  400 ml
• chicken or vegetable broth
  0.5 cup
• brown sugar
  1 tbsp
• soy sauce
  1 tbsp
• cornstarch
  1.5 tbsp

Instructions

1. 1

   Mix meatball mixture and roll into balls. Start your rice according to package directions.

2. 2

   Heat oil in a large skillet over medium heat. Add meatballs and brown on all sides.

3. 3

   Move meatballs to the perimeter. Add shallots and curry paste to the center; sauté until softened. Add coconut milk and broth, cover, and simmer for 5 minutes.

4. 4

   Stir in soy sauce and brown sugar. Whisk cornstarch with water and add to the pan to thicken the sauce.

5. 5

   Chop peanuts and crispy shallots together into a crumble.

6. 6

   Serve meatballs over rice with extra sauce and top with the peanut shallot crumble.