Ingredients: Sauce
2 garlic cloves (grated)
Small piece of ginger (grated)
1 tsp fish sauce
1 tsp soy sauce
50g red curry paste
1 tin coconut milk
50ml chicken stock

For the meatballs:
400g turkey mince
1 tbsp sesame oil
1 lemongrass stick (chopped)
1 thumb sized piece of ginger, roughly chopped
1 garlic clove
Handful of coriander (chopped)
1 tbsp soy sauce
1 tsp fish sauce
1 red chilli, roughly chopped

Toppings:
Handful coriander
½ lime juice

Extras:
Red / Green Peppers

Method:
Step 1: Let’s make the mixture for the meatballs, In a small bowl, blend together the sesame oil, lemongrass, ginger, garlic, coriander, soy sauce, fish sauce, red chilli blending well until smooth.

Step 2: Add this mixture into the turkey mince and mix until fully combined. Leave aside and lets begin to make the sauce.

Step 3: Pour 2 tsp of olive oil or coconut oil into a large pan and bring to medium heat. Add in the garlic and ginger and cook for 1-2 minutes then add in the red curry paste cooking again for a further 2-3 minutes.

Step 4: Pour in the coconut milk, chicken stock (if you wish) fish sauce and soy. Leave to simmer while you cook the meatballs.

Step 5: In a large frying pan and add your meatballs, cook until crispy on the outside then remove and add into the sauce to allow them to cook fully through. This will take about 10-12 minutes.

Step 6: Adding in the peppers also (or vegetables of your choice) and cook until tender or when the meatballs are cooked.

Step 7: Serve the meatballs with a side of basmati rice and top with chopped coriander, spring onions and a dash of lime juice.

Enjoy!