Alb\u00f3ndigas De Curry Tailand\u00e9s Con Mango Picante<\/h2>\n
![](\"http:\/\/www.mango.org\/wp-content\/uploads\/2020\/09\/Turkey-Curry-Meatballs-with-Spicy-Mango-Recipe-Teaser-214x235-1-150x150.jpg\")
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\nTurkey Meatballs<\/h4>\n
Turkey Meatballs<\/h4>\n\n- 1 large egg<\/li>\n
- 1 clove garlic, minced or grated<\/li>\n
- 1 tsp ginger paste, or finely minced ginger<\/li>\n
- 2 tsp low-sodium soy sauce<\/li>\n
- 1 pound ground turkey or chicken<\/li>\n
- 1\/2 cup plain breadcrumbs<\/li>\n
- 2 green onions, thinly sliced<\/li>\n<\/ul>\n
Coconut Curry Sauce<\/h4>\n\n- 1 tbsp extra virgin olive oil<\/li>\n
- 1 shallot, minced<\/li>\n
- 1 can (14 ounce) full-fat coconut milk<\/li>\n
- 2-3 tbsp Thai red curry paste (depending on how spicy you like it)<\/li>\n
- 2 tbsp low-sodium soy sauce<\/li>\n
- 2 tsp ginger paste, or finely minced ginger<\/li>\n
- Large handful of baby spinach<\/li>\n
- 1 tbsp lime juice<\/li>\n
- 1\/4 cup fresh cilantro and\/or basil, roughly chopped<\/li>\n<\/ul>\n
Spicy Mangos<\/h4>\n\n- 1 fresh mango, diced<\/li>\n
- 1 serrano pepper, seeded and minced<\/li>\n
- 1 lime, zested and juiced<\/li>\n<\/ul>\n
Serve with<\/h4>\n\n- Steamed rice<\/li>\n
- Lime wedges<\/li>\n<\/ul>\n<\/div>\n\n
\n- Preheat oven to 450-degrees.<\/li>\n
- In a large bowl, whisk together egg, garlic, ginger and soy sauce. Add ground turkey, breadcrumbs, and green onions. Mix until just combined.<\/li>\n
- 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.<\/li>\n
- 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.<\/li>\n
- 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\u2019re well coated in the sauce.<\/li>\n
- Remove from the heat and stir in spinach, lime juice, cilantro and\/or basil. Taste and season with additional salt and pepper, if needed.<\/li>\n
- Combine mango, serrano, lime zest and lime juice in a small bowl.<\/li>\n
- Serve meatballs and curry sauce over bowls of rice topped with spicy mango mixture.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe submitted by Erin Lynch, Platings and Pairings.<\/p>\n<\/div>\n
Coconut Curry Sauce<\/h4>\n\n- 1 tbsp extra virgin olive oil<\/li>\n
- 1 shallot, minced<\/li>\n
- 1 can (14 ounce) full-fat coconut milk<\/li>\n
- 2-3 tbsp Thai red curry paste (depending on how spicy you like it)<\/li>\n
- 2 tbsp low-sodium soy sauce<\/li>\n
- 2 tsp ginger paste, or finely minced ginger<\/li>\n
- Large handful of baby spinach<\/li>\n
- 1 tbsp lime juice<\/li>\n
- 1\/4 cup fresh cilantro and\/or basil, roughly chopped<\/li>\n<\/ul>\n
Spicy Mangos<\/h4>\n\n- 1 fresh mango, diced<\/li>\n
- 1 serrano pepper, seeded and minced<\/li>\n
- 1 lime, zested and juiced<\/li>\n<\/ul>\n
Serve with<\/h4>\n\n- Steamed rice<\/li>\n
- Lime wedges<\/li>\n<\/ul>\n<\/div>\n\n
\n- Preheat oven to 450-degrees.<\/li>\n
- In a large bowl, whisk together egg, garlic, ginger and soy sauce. Add ground turkey, breadcrumbs, and green onions. Mix until just combined.<\/li>\n
- 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.<\/li>\n
- 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.<\/li>\n
- 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\u2019re well coated in the sauce.<\/li>\n
- Remove from the heat and stir in spinach, lime juice, cilantro and\/or basil. Taste and season with additional salt and pepper, if needed.<\/li>\n
- Combine mango, serrano, lime zest and lime juice in a small bowl.<\/li>\n
- Serve meatballs and curry sauce over bowls of rice topped with spicy mango mixture.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe submitted by Erin Lynch, Platings and Pairings.<\/p>\n<\/div>\n
Spicy Mangos<\/h4>\n\n- 1 fresh mango, diced<\/li>\n
- 1 serrano pepper, seeded and minced<\/li>\n
- 1 lime, zested and juiced<\/li>\n<\/ul>\n
Serve with<\/h4>\n\n- Steamed rice<\/li>\n
- Lime wedges<\/li>\n<\/ul>\n<\/div>\n\n
\n- Preheat oven to 450-degrees.<\/li>\n
- In a large bowl, whisk together egg, garlic, ginger and soy sauce. Add ground turkey, breadcrumbs, and green onions. Mix until just combined.<\/li>\n
- 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.<\/li>\n
- 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.<\/li>\n
- 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\u2019re well coated in the sauce.<\/li>\n
- Remove from the heat and stir in spinach, lime juice, cilantro and\/or basil. Taste and season with additional salt and pepper, if needed.<\/li>\n
- Combine mango, serrano, lime zest and lime juice in a small bowl.<\/li>\n
- Serve meatballs and curry sauce over bowls of rice topped with spicy mango mixture.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe submitted by Erin Lynch, Platings and Pairings.<\/p>\n<\/div>\n
Serve with<\/h4>\n\n- Steamed rice<\/li>\n
- Lime wedges<\/li>\n<\/ul>\n<\/div>\n\n
\n- Preheat oven to 450-degrees.<\/li>\n
- In a large bowl, whisk together egg, garlic, ginger and soy sauce. Add ground turkey, breadcrumbs, and green onions. Mix until just combined.<\/li>\n
- 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.<\/li>\n
- 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.<\/li>\n
- 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\u2019re well coated in the sauce.<\/li>\n
- Remove from the heat and stir in spinach, lime juice, cilantro and\/or basil. Taste and season with additional salt and pepper, if needed.<\/li>\n
- Combine mango, serrano, lime zest and lime juice in a small bowl.<\/li>\n
- Serve meatballs and curry sauce over bowls of rice topped with spicy mango mixture.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe submitted by Erin Lynch, Platings and Pairings.<\/p>\n<\/div>\n
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- Preheat oven to 450-degrees.<\/li>\n
- In a large bowl, whisk together egg, garlic, ginger and soy sauce. Add ground turkey, breadcrumbs, and green onions. Mix until just combined.<\/li>\n
- 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.<\/li>\n
- 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.<\/li>\n
- 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\u2019re well coated in the sauce.<\/li>\n
- Remove from the heat and stir in spinach, lime juice, cilantro and\/or basil. Taste and season with additional salt and pepper, if needed.<\/li>\n
- Combine mango, serrano, lime zest and lime juice in a small bowl.<\/li>\n
- Serve meatballs and curry sauce over bowls of rice topped with spicy mango mixture.<\/li>\n<\/ol>\n<\/div>\n\n
Recipe submitted by Erin Lynch, Platings and Pairings.<\/p>\n<\/div>\n