Turkey Meatballs in Pineapple Curry
Well it has only been a short time since I decide with the help of my staff to branch out of our fried chicken roots. I am mainly adding recipes in new areas that will later get expanded into major areas of growth in content. The choice was simple really the site needed to grow and to grow we really need to get away from just southern fried chicken although there are many home recipes for this many are closely guarded family secrets and that is not an easy area to build a site on. See one of the reason WordPress works well as a site management tool is it is easy to build new content. The down side is it needs to be growing to fully realize the power from a website owners point.
Now I have already added a few new recipes and like I said I am adding them in different categories to build the navigation base for the site. I could focus on one category at a time as I am doing with my Mexican food site but that is a very broad site to begin with and has a lot more content in general so one at a time works there as where her it is very narrow and in order to establish the new categories I felt it was better to mix up the new content and do little bits here and there.
Now no site covering poultry would be complete without turkey I mean it is a huge category and a major player in the food arena. So it got me thinking what would be an interesting way of preparing turkey that you may not come across every day. I mean you want new and different recipes or you wouldn’t be here in the first place. Well one of the things me and the staff love is Thai food fact my head writer is a major fan of it so it got me thinking Thai. Well what could I do with a Thai theme and still fill the need for the use of turkey so it got me thinking meatballs in a curry sauce and that just screamed pineapple curry to me and so we ended up here. Now a note on the peppers if in doubt cut back a bit and try it then you can always add more so if on are unfamiliar with these lovely little gems error on the side of caution.
- 1 pound ground turkey
- 3 tablespoons minced garlic
- ¼ cup yellow onion, chopped finely
- ½ cup Kikkoman Panko Bread Crumbs
- 1 egg, whisked
- ½ teaspoon Italian seasoning
- ⅛ cup parsley
- ½ teaspoon fresh ground pepper
- ¼ teaspoon sea salt
- Coconut oil for frying
- 2 cups fresh pineapple, chopped
- 2 cans Native Forest Organic Classic Coconut Milk
- 3 tablespoons Mae Ploy Thai Yellow Curry Paste
- 3 tablespoons Red Boat Premium Fish Sauce
- 2 limes juiced
- ¼ teaspoons Tamarind Paste mixed with 2 tablespoons water
- 5 Fresh Kaffir Lime Leaves, shredded finely
- 1 tablespoon light brown sugar
- 2 Yours Kitchen Organic Dried Thai Bird's Eye Chili
- In a large glass bowl mix all your ingredients together and form these into about twenty meatballs about an inch and a half across.
- In a skillet add some coconut oil and heat it to medium.
- Add the meatballs and turning frequently fry them until they are thoroughly cooked through and have a nice brown crust on them this should take about six to seven minutes.
- You may have to work in batches as you will not most likely be able to fit them all in the skillet at once do not over crowd the pan.
- Whisk together the curry paste, lime juice, coconut milk, tamarind liquid, fish sauce and brown sugar in a saucepan.
- Set the burner to medium high and allow to come to boil once boiling lower the heat to a simmer and simmer it for forty-five minutes to about an hour until it thickens, you are looking for it to be a rich sauce.
- Add the chilies use more if brave chopping them finely will even the spiciness out (alternatively use a spice grinder to grind them fine) and make it more uniform throughout the dish. Allow this to simmer for a bit so it will meld into the dish.
- Add the meatballs, kaffir lime leaves and pineapple just before ready to serve.
- You can serve this over your favorite rice to make it more of a meal this is optional.
Native Forest Organic Classic Coconut Milk, 13.5-oz. Cans (Count of 12)
Mae Ploy Thai Yellow Curry Paste - 14 oz jar
Red Boat Premium Fish Sauce, 500 ml (17 oz.)
Tamarind Paste - Tamarind Pulp - Tamarind Concentrate - 17.6 Oz - Spice Perfection
Fresh Kaffir Lime Leaves ( Thai Lime Leaves) 2 Oz.
Yours Kitchen Organic Dried Thai Bird's Eye Chili From My Farm (0.5 Ounce
As we branch out further from the sites original core of fried chicken I am looking for recipes that will give a broad appeal and offer a distinct contrast to the original nature of the site. I am looking at areas that will build upon the base but offer more verity to users. It is just at the very beginning stages so I understand there is not a lot of selection outside the fried chicken area yet I will be adding as quickly as possible to build on these other areas and what I am doing now is just laying the foundations of areas I will be going into. Over time I hope to build a site that is very comprehensive in the poultry category.
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