Albóndigas de curry tailandés con mango picante
Ingredientes
TURKEY MEATBALLS
- 1 large egg
- 1 tsp ginger paste, or finely minced ginger
- 1 pound ground turkey or chicken
- 2 green onions, thinly sliced
- 1 clove garlic, minced or grated
- 2 tsp low-sodium soy sauce
- 1/2 cup plain breadcrumbs
COCONUT CURRY SAUCE
- 1 tbsp extra virgin olive oil
- 1 can (14 ounce) full-fat coconut milk
- 2 tbsp low-sodium soy sauce
- Large handful of baby spinach
- 1/4 cup fresh cilantro and/or basil, roughly chopped
- 1 shallot, minced
- 2-3 tbsp Thai red curry paste (depending on how spicy you like it)
- 2 tsp ginger paste, or finely minced ginger
- 1 tbsp lime juice
SPICY MANGOS
- 1 fresh mango, diced
- 1 lime, zested and juiced
- 1 serrano pepper, seeded and minced
SERVE WITH
- Steamed rice
- Lime wedges
INSTRUCCIONES
- Preheat oven to 450-degrees.
- In a large bowl, whisk together egg, garlic, ginger and soy sauce. Add ground turkey, breadcrumbs, and green onions. Mix until just combined.
- Form the meat into tablespoons sized balls (about 15-20 meatballs) and place them on a baking sheet. Bake for 15-20 minutes until cooked through.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook until shallot becomes translucent, about 2-3 minutes.
- Add coconut milk, curry paste, soy sauce and ginger. Stir to combine and bring to a simmer. Add the cooked meatballs and simmer about 5 minutes, until they’re well coated in the sauce.
- Remove from the heat and stir in spinach, lime juice, cilantro and/or basil. Taste and season with additional salt and pepper, if needed.
- Combine mango, serrano, lime zest and lime juice in a small bowl.
- Serve meatballs and curry sauce over bowls of rice topped with spicy mango mixture.
Categorías: Almuerzo y Cena
Recetas
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Tiempo de cocción
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Cocina
Mexican
