Meatballs in sauce are the best thing you can possibly put on rice. Period. And this yellow curry version, with that peanut-shallot crunch on top, is exactly the kind of dish you enjoy preparing on a Saturday afternoon without looking at the clock.
Ingredients :
- Ground turkey — It absorbs spices very well and stays juicy if you don’t overwork it. Avoid extra-lean grinds (less than 7% fat) — the meatballs would be dry and compact.
- Yellow curry paste — This is the central element. A good quality Thai paste, Mae Ploy or Maesri brand if you can find them, is much more concentrated than industrial pastes. With a good paste, one tablespoon is enough. With something bland, double it without hesitation.
- Coconut milk — Full fat, not light. Light coconut milk yields a watery sauce that will never coat properly. The richness of full fat milk is what creates the sauce’s texture.
- Crispy shallots — Store-bought or homemade by frying very thin slices in hot oil. Important: they must be really dry and crunchy before being mixed with the peanuts, otherwise the crunch softens in two minutes.
