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
-
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).
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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.
-
Add potatoes to plates with sandwiches; serve with creamy curry mayo on the side for dipping.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The coconut curry sauce was the star — rich, aromatic, and delicious on its own; some felt the turkey meatballs themselves were a little mild or one-note 🍲.
- Ease of prep: Forming the meatballs was a bit fiddly, as the mixture was soft and sticky; tracking the split use of curry paste across multiple steps also tripped up a few cooks.
- Suggestions: Add a squeeze of lime or a splash of rice vinegar to the cucumber for brightness; consider pulling bread from both the top and bottom halves to make more room for the meatballs. Some found serving the meatballs and sauce over rice instead of in the baguette worked even better.
- Portions: There were more meatballs than the small baguettes could hold — pulling extra bread from both halves helps, or serve open-faced.
