Red Thai Turkey Meatballs with Rice


Serves 1

  • 120g turkey breast mince
  • 1 egg white
  • ½ tsp soy sauce
  • ½ tsp ginger, peeled and grated
  • 15g panko or fine white breadcrumbs
  • salt and pepper
  • 1 small bunch coriander, finely chopped
  • 1 tsp olive oil
  • ½ onion, peeled and finely chopped
  • 10g Thai red curry paste
  • 100ml reduced-fat tinned coconut milk
  • ½ tsp fish sauce
  • 40g wholegrain basmati or jasmine rice
  • Lime wedges, to serve


Mix the turkey mince, egg white, soy sauce, ginger and breadcrumbs together in a bowl, along with a little salt and pepper and most of the coriander. Combine with your hands then roll into equal-sized balls.

Heat the oil in a non-stick frying pan over a medium to high heat. Cook the meatballs for 4-5 minutes until browned all over before adding in the onion. Fry for a few more minutes then add the curry paste, stirring for a further minute. Pour in the coconut milk and fish sauce and leave to simmer over a low heat until the sauce has thickened slightly and the meatballs are hot through.

Meanwhile cook the rice according to the packet instructions.

Serve the rice topped with the meatballs and sauce. Squeeze over some lime juice and scatter over the remaining coriander leaves to serve.

  • Good for batch cooking
  • Family friendly

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