Tuesday, July 10, 2012

Green curry turkey and quinoa balls

Warning people this came out HOT! If you don't like spicy - go choose another recipe.

Tonight was another one of those time pressure nights - mum's taxi in action and people needing to go out so the meal had to be ready on time as well as suitable for reheating. Initially I had pulled turkey mince out of the freezer and I intended to make turkey balls similar to a Thai fish cake but the weather today has been so miserable (the wettest July day in Townsville since 1950) that salad and meatballs really was not going to cut it.

I started by chopping the seasoning for the meatballs in the Thermomix for 4 seconds on speed 9

I included:

1 clove garlic
1 long red chilli (halved and seeds removed)
handful of coriander
1 small carrot

(No harm in some hidden vegetables)

The coriander I use is Thai or sawtooth coriander. It looks quite different to normal coriander but once it is established in your garden you will never run out. You use the long flat leaves and it reseeds from the prickly flowers.

after chopping

Then I added the other ingredients:


1 egg
500g turkey mince
1/4 cup quinoa
1 teaspoon sesame oil
salt and pepper


Mix 2 minutes at speed 2

Roll into little balls - I made 36 - and place in the veroma - I put some in the top and some in the bottom. They felt quite delicate at this time so I let them stand 10 minutes before cooking. Put 400g water in the Thermomix and steam 15 minutes at Veroma speed 1

While the meatballs are steaming quickly chop up your vegetables. I used red capsicum, snow peas and broccolini. Don't chop them too small.

Heat a tablespoon of oil in your pan. I used our Como saute pan because it heats evenly and is so easy to clean. Fry some Thai green curry paste in the paste. I used a can of Maesri brand paste that came from an asian supermarket and was only 1 Weight Watchers ProPoint for the whole can. I have found lots of the supermarket brands are quite oily. 

Pounding the palm sugar is a task you can delegate

Then add the vegetables and 
a can of light coconut milk
 a can of stock (I just used water and a spoonful of TM stock) 
2 chopped kaffir lime leaves
1 tblsp fish sauce
juice of a lime
2 tsp palm sugar (pounded to a fine texture)
1 can of chick peas (drained)

Bring to the boil and simmer gently for 3-4 minutes till the vegetables are just starting to cook. Then add the meatballs and simmer gently 5 more minutes, just long enough to let the flavours develop.

And serve! This meal is only 8 Weight Watchers ProPoints if you are careful to choose a light coconut milk with less than 7% fat in it. We added 2/3 cup of jasmine rice (steamed in the Thermomix) for a meal totalling 13 ProPoints which ticked all the boxes for flavour and comfort as well as being quick to prepare and clean up and suitable to reheat.

13 ProPoints of spicy deliciousness

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