Thai Coconut Curry Turkey Meatball Sandwiches
with Cucumber, Cilantro, Roasted Potato Wedges & Creamy Curry Mayo
- Milk
- Eggs
- Tree Nuts
- Soy
- Wheat
These Thai red curry–spiced turkey meatballs gently simmer in a luscious sweet-hot coconut curry sauce. You’ll tuck them into hollowed-out baguettes and top with crisp cucumber and fresh cilantro. Roasted potato wedges are the perfect sidekick, ready for dipping into a creamy curry mayo.
Ingredients
2 ounce
Thai Red Curry Paste
1.5 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Turkey
12 ounce
Potatoes
1 ounce
Sweet Thai Chili Sauce
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Coconut Milk
(Contains: Tree Nuts)
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
¼ ounce
Cilantro
Not included in your delivery
2 teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
-
Cut potatoes into ½-inch-thick wedges. Halve baguettes lengthwise; carefully hollow out top halves, pulling out about half the bread. Tear soft bread from top halves into small pieces; place in a medium bowl. Trim and quarter cucumber lengthwise; slice into ¼-inch-thick quarter-moons. Roughly chop cilantro.
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Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper.
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Roast on top rack until tender and lightly crisped, 25-30 minutes.
-
While potatoes roast, to bowl with bread pieces, add turkey*, 2 TBSP curry paste, ½ tsp salt, and pepper (4 TBSP curry paste and 1 tsp salt for 4 servings). Mix thoroughly to combine; form into 10-12 1½-inch meatballs (20-24 meatballs for 4).
-
Heat a large drizzle of oil in a large pan over medium-high heat. Add meatballs; cook, turning occasionally, until browned all over and mostly cooked through, 8-10 minutes. TIP: Lower heat if meatballs begin to brown too quickly.
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While meatballs cook, in a small bowl, combine mayonnaise, sour cream, and ½ TBSP curry paste (1 TBSP for 4 servings).
-
Set aside until ready to serve.
-
Reduce heat under pan with meatballs to low; stir in chili sauce, coconut milk, and remaining curry paste. Simmer, covered, until flavors meld and meatballs are cooked through, 4-6 minutes.
- Toast baguettes.
-
Divide bottom halves of baguettes between plates. Divide meatballs evenly between bottom halves; top with cucumber and cilantro. Close to form sandwiches.
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Add potatoes to plates with sandwiches; serve with creamy curry mayo on the side for dipping.
