Turkey Meatballs & Bok Choy in Coconut Lemongrass Curry

Turkey Meatballs & Bok Choy

in Coconut Lemongrass Curry

35 MIN
2 Servings
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  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey
    Wellness
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
  • with Ground Turkey

    From the Test Kitchen

    In this comforting dish, turkey meatballs, crisp bok choy, and tender carrots are cooked in our savory-sweet broth that highlights smooth coconut milk, fragrant lemongrass, spicy curry paste, and more. It pairs perfectly with a bed of hearty brown rice, which will soak up all of the bold, vibrant flavors of the broth.
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    Wellness Details Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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    ingredients
    Turkey Meatballs & Bok Choy in Coconut Lemongrass Curry
    Title
    • 10 oz Ground Turkey
    • ½ cup Brown Rice
    • 1 13.5-Oz Can Light Coconut Milk
    • 1 stalk Lemongrass
    • 10 oz Baby Bok Choy
    • 6 oz Carrots
    • 2 Scallions
    • 1 Tbsp Yellow Curry Paste
    • ¼ cup Panko Breadcrumbs
    • 2 Tbsps Coconut Aminos (Seasoning Sauce)
    • 1 Lemon
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Peel the carrots; thinly slice on an angle. Using the back (blunt edge) of your knife, hit along the length of the lemongrass to release the oils, then cut crosswise into 2-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Quarter and deseed the lemon

    Cook the rice
    2 Cook the rice

    Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.

    Form & cook the meatballs
    3 Form & cook the meatballs

    Meanwhile, in a bowl, combine the turkey, sliced white bottoms of the scallions, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil medium until hot. Add the meatballs. Cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. 

    Start the curry
    4 Start the curry

    Add the curry paste and lemongrass pieces to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter), and coconut aminos. Heat to boiling on high.

    Finish the curry & serve your dish
    5 Finish the curry & serve your dish

    Once boiling, and the chopped bok choy to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy leaves are wilted and the meatballs are cooked through.* Turn off the heat. Carefully discard the lemongrass pieces. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished curry over the cooked rice. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

    *An instant-read thermometer should register 165°F.

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    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Peel the carrots; thinly slice on an angle. Using the back (blunt edge) of your knife, hit along the length of the lemongrass to release the oils, then cut crosswise into 2-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Quarter and deseed the lemon

    2 Cook the rice

    Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.

    Cook the rice
    Form & cook the meatballs
    3 Form & cook the meatballs

    Meanwhile, in a bowl, combine the turkey, sliced white bottoms of the scallions, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil medium until hot. Add the meatballs. Cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. 

    4 Start the curry

    Add the curry paste and lemongrass pieces to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter), and coconut aminos. Heat to boiling on high.

    Start the curry
    Finish the curry & serve your dish
    5 Finish the curry & serve your dish

    Once boiling, and the chopped bok choy to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy leaves are wilted and the meatballs are cooked through.* Turn off the heat. Carefully discard the lemongrass pieces. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished curry over the cooked rice. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!

    *An instant-read thermometer should register 165°F.