Go Back
–+ servings

Thai Basil Turkey Mini Meatloafs with Coconut Vegetable Curry

Print oppskrift Pin oppskrift
Rett Main Course
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 1 lb ground turkey
  • 1/4 cup fresh Thai basil, chopped and divided
  • 1 large egg
  • 2 tbsp coconut flour
  • 3 cloves garlic, minced and divided
  • 1 tbsp fresh ginger, grated and divided
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups mixed vegetables (broccoli florets, sliced carrots, bell pepper strips)
  • 2 tbsp coconut aminos
  • 1/2 tsp red pepper flakes

fremgangsmåte
 

  • Preheat the oven to 375°F. In a mixing bowl, combine the ground turkey, half the Thai basil, the egg, coconut flour, half the garlic, half the ginger, sea salt, and black pepper. Mix until evenly combined.
  • Divide the mixture into eight portions and press them into a muffin tin. Bake for 20 to 25 minutes until the internal temperature reaches 165°F.
  • While the meatloafs bake, heat a large skillet over medium heat. Add the remaining garlic and ginger and cook for 1 minute. Stir in the mixed vegetables and cook for 3 minutes.
  • Pour in the coconut milk, coconut aminos, and red pepper flakes. Simmer for 8 to 10 minutes until the vegetables soften. Stir in the remaining Thai basil just before serving.
  • Spoon the curry over or beside the mini meatloafs.

merknader

Chop the Thai basil right before adding it to keep the flavor fresh and avoid darkening. If the curry thickens too much while simmering, add a splash of water to loosen it. Leftovers reheat well in a covered skillet over low heat with a little extra coconut milk stirred in.
Course: Main Course
Cuisine: Thai
Equipment: Mixing bowl, Muffin tin, Large skillet