Name: Red Curry Turkey Meatballs
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Thai-Inspired
Ingredients: For the Meatballs:; 2 lbs 94% lean ground turkey; 1 large egg; 2/3 cup almond flour (or almond meal); 1/2 cup diced onion; 1 tablespoon red Thai curry paste; 1 tablespoon minced garlic; 1/4 teaspoon salt; For the Sauce:; 1 (14 oz) can lite coconut milk (1 1/2 cups); 1/2 cup unsweetened cashew milk (or other non-dairy milk); 2/3 cup cashew butter; 1/4 cup coconut aminos (or tamari/soy sauce if not paleo); 3 tablespoons red Thai curry paste; 3 large Medjool dates, pitted (or 3 tablespoons honey or molasses); 2 tablespoons finely chopped fresh ginger (or 1 tablespoon ginger paste); 2 tablespoons minced garlic; Juice of 2 limes; 1 teaspoon fish sauce (optional); 1/2 teaspoon salt, to taste

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These Thai-Inspired Red Curry Turkey Meatballs are one of my favorite ways to enjoy bold flavor in a wholesome, satisfying meal. Juicy turkey meatballs are slow-cooked in a fragrant red curry coconut sauce, making each bite tender and comforting. Whether I serve them over cauliflower rice, spiralized veggies, or classic jasmine rice, this dish always hits the spot.

Why You’ll Love This Recipe

I love how this recipe brings together the warm, spiced flavors of Thai red curry with nourishing ingredients like ground turkey, coconut milk, and ginger. It’s both hearty and fresh, rich without being heavy. Plus, it’s naturally paleo and Whole30-friendly, which makes it easy to share with everyone at the table—diet or not. Red Curry Turkey Meatballs

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

2 lbs 94% lean ground turkey
1 large egg
2/3 cup almond flour (or almond meal)
1/2 cup diced onion
1 tablespoon red Thai curry paste
1 tablespoon minced garlic
1/4 teaspoon salt

For the Sauce:

1 (14 oz) can lite coconut milk (1 1/2 cups)
1/2 cup unsweetened cashew milk (or other non-dairy milk)
2/3 cup cashew butter
1/4 cup coconut aminos (or tamari/soy sauce if not paleo)
3 tablespoons red Thai curry paste
3 large Medjool dates, pitted (or 3 tablespoons honey or molasses)
2 tablespoons finely chopped fresh ginger (or 1 tablespoon ginger paste)
2 tablespoons minced garlic
Juice of 2 limes
1 teaspoon fish sauce (optional)
1/2 teaspoon salt, to taste

directions

I start by mixing the ground turkey, egg, almond flour, diced onion, red curry paste, garlic, and salt in a large bowl. I use my hands to combine everything well, then form the mixture into golf ball-sized meatballs.

In a large skillet over medium heat, I brown the meatballs in batches, cooking for 2–3 minutes on each side just until they develop a golden crust. Once browned, I transfer them to my slow cooker.

Next, I blend all the sauce ingredients in a food processor or blender until smooth. I give it a taste and adjust the salt or sweetness if needed.

I pour the sauce over the meatballs in the slow cooker, making sure they’re fully covered.

I cook on high for 2 hours or on low for 4 hours, until the meatballs are fully cooked through and tender.

I serve them warm, often over cauliflower rice, zucchini noodles, or rice for a comforting and complete meal.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 2 hours
Total Time: 2 hours 15 minutes

Variations

Sometimes I swap ground turkey for ground chicken or pork, depending on what I have. I’ve also used almond butter instead of cashew butter, and it works great. If I want more veggies, I stir in baby spinach or shredded carrots during the last 30 minutes of cooking. And for a spicier kick, I add extra curry paste or a pinch of chili flakes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors get even better the next day. To reheat, I warm the meatballs and sauce gently in a saucepan over low heat or microwave in short bursts. This recipe also freezes well—I freeze individual portions and thaw them in the fridge overnight before reheating.

FAQs

Can I make the meatballs ahead of time?

Yes, I often form and brown the meatballs ahead, then refrigerate or freeze them until I’m ready to cook.

Can I use full-fat coconut milk?

Absolutely. Full-fat coconut milk makes the sauce even richer and creamier. I just use what fits my preferences and dietary needs.

What if I don’t have cashew milk?

Any unsweetened plant-based milk will work—almond, oat, or even just more coconut milk. I just avoid sweetened varieties.

How spicy is this dish?

It has a warm, gentle heat. I adjust the spice by using more or less curry paste or adding Sriracha if I want it hotter.

Can I make this without a slow cooker?

Yes. After browning the meatballs, I simmer them gently in the sauce on the stovetop for about 25–30 minutes, covered, until cooked through.

What can I serve this with?

I love it with cauliflower rice, spiralized veggies, or jasmine rice. Quinoa or a simple green salad also works well.

Is this recipe freezer-friendly?

Yes. I freeze cooked meatballs with the sauce in airtight containers or bags for up to 3 months. I thaw and reheat gently.

Can I make this nut-free?

To keep it nut-free, I use sunflower seed butter and a coconut or oat-based milk. The flavor changes slightly but still works well.

Do I need to brown the meatballs first?

It’s optional, but I find that browning adds great texture and flavor. If I’m short on time, I skip it and go straight to slow cooking.

How do I make this Whole30 compliant?

I use dates instead of honey, coconut aminos instead of soy sauce, and make sure all other ingredients are Whole30-approved.

Conclusion

These Thai-Inspired Red Curry Turkey Meatballs are bold, nourishing, and easy to love. Whether I’m looking for a satisfying weeknight dinner or something I can meal prep in advance, this dish always delivers. It’s one of those recipes I reach for when I want something comforting but still light and full of flavor.