Serves 4
1 lb (500 g) ground turkey thigh meat
2 x 13.6 oz (403 ml) cans coconut milk, divided
¼ cup (60 ml) panko bread crumbs
2 eggs
½ cup (125 ml) chopped onion
8 tsp (40 ml) chopped garlic, divided
8 tsp (40 ml) chopped ginger, divided
3 tbsp (45 ml) fish sauce, divided
1½ tsp + 2 tbsp (7.5 ml + 30 ml) sugar, divided
3 tbsp (45 ml) soy sauce, divided
1 tsp (5 ml) pepper
2 tbsp (30 ml) coconut oil
6 tbsp (90 ml) red curry paste
2 shallots, finely chopped
1 stalk lemongrass, crushed
3 slices galangal
3 lime leaves
3 Thai red chilies (optional)
½ cup (125 ml) green beans, blanched
1 green onion, julienned and placed in cold water, to curl
3 tbsp (45 ml) fried garlic
1 head green lettuce, leaves separated
½ bunch fresh cilantro
½ bunch fresh mint
½ bunch fresh Thai basil
Pickled Carrots and Radishes, make ahead, recipe follows
4 baby cucumbers, cut in half lengthwise
2 limes, cut into wedges
3 tbsp (45 ml) sambal oelek chili paste, to taste
1 bunch heirloom carrots, washed and cut in half lengthwise
1 bunch radishes, cut into slices
½ cup (125 ml) rice vinegar
¼ cup (60 ml) white sugar
2 tbsp (30 ml) salt
2 slices ginger
¼ cup (60 ml) water


  1. Preheat oven to 375 F (190 C).
  2. In a bowl, mix ground turkey, ¼ cup (60 ml) coconut milk, panko, eggs, chopped onion, 2 tsp (10 ml) chopped garlic, 2 tsp (10 ml) chopped ginger, 1 tbsp (15 ml) fish sauce, 1½ tsp (7.5 ml) sugar, 1 tbsp (15 ml) soy sauce and pepper. Roll turkey mixture into 16 balls, about 1 oz (30 g) each and place on a parchment lined sheet pan. Bake meatballs in preheated oven for about 15 minutes, or until cooked through and juices run clear when pierced. Set aside.
  3. In a medium-sized saucepan over medium heat, heat coconut oil. Add curry paste, chopped shallots, remaining garlic and ginger, cook for 5 minutes or until fragrant. Add remaining 2 tbsp (30 ml) fish sauce, 2 tbsp (30 ml) sugar, remaining 2 tbsp (30 ml) soy sauce, lemongrass, galangal, lime leaves, Thai chilies, if using, and remaining coconut milk. Bring to a boil, reduce heat to low and simmer for 30 minutes. Remove lemongrass, galangal, lime leaves and chilies, discard.
  4. Pour curry into a serving bowl. Arrange meatballs on sauce and garnish with green beans, green onion and fried garlic. Place bowl on a large serving platter and arrange lettuce, cilantro, mint, Thai basil, Pickled Carrots and Radishes, cucumbers and limes. Assemble lettuce wraps as desired, and serve with sambal oelek.
  5. To make PICKLED CARROTS AND RADISHES: Place carrots and radishes into a resealable container and set aside.
  6. In a small saucepan over high heat, bring remaining ingredients to a boil. Let pickling liquid cool and pour over vegetables. Refrigerate overnight before using, up to 2 weeks.
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