Hey there everyone! I know it has been a hot minute since I last posted, and for that I am sorry. But now that 2018 is behind me, I've had a lot of time to reflect on everything that has happened.
Many of you don't know me personally, and I tend to not share a lot about my personal life. This is because I never meant for Galley Delights to become what it is becoming, and I also don't like to take away from the point of this site- which is helping people, not just flight crew, meal prep for travel and work. But due to a recent diagnosis, I have been forced to change up my diet and that will, in turn, affect the kind of food I will be making. Which I guess isn't the worst thing in the world- it keeps things exciting and helps from always going to the same recipes over and over again.
My goal for Galley Delights this year is to be more intentional, and more consistent. Consistency is usually an issue for me, due to my busy life and sometimes not having time to do more than a one sheet pan meal with salt and pepper.... which, let's be honest, isn't very interesting.
So anyway, let's start this year off with my super yummy, gluten and dairy free Thai Curry Turkey Meatballs!
You will need:
For the sauce:
1 can full-fat coconut milk
1/4 tsp. garam masala
1/2 tsp. coriander powder
1/2 tsp. fennel seed
2 tbl. red Thai curry paste
1 red bell pepper; diced
1/2 yellow onion; diced
1/4 c. chopped fresh cilantro (extra for garnish)
1/2 lime; juiced
1 tbl. fish sauce
1 tbl. ghee
For the meatballs:
1 lb. lean ground turkey (you can use chicken too, but in my experience chicken tends to dry out quicker)
1 tbl. red Thai curry paste
1 tsp. salt
1/2 tsp. coriander
1/4 tsp. garam masala
1/2 lime, juiced
Preheat oven to 350 degrees. In a large mixing bowl, add all meatball ingredients and mix together evenly. Take a baking sheet and line with aluminum foil and parchment paper. Using a tablespoon, scoop ground meat mixture into tablespoon and then roll into ball with hands. Place evenly on parchment paper until all the mixture is gone. Bake at 350 degrees for about 20 minutes, or until cooked through.
Meanwhile, in a saucepan over medium high heat, add ghee. Saute bell pepper and onion for about 1 minute, until starting to sizzle. Add in red Thai curry paste, and saute together until fragrant (about 2 minutes). Pour in coconut milk, and whisk together well with onion mixture until most of the coconut fat chunks are melted. Add in remaining ingredients and bring to a simmer, whisking continuously until almost to a boil. Reduce heat, and add in cooked meatballs. Pour sauce over meatballs, covering them completely, then let simmer in sauce for about 5 minutes, mixing every minute or so. Remove from heat and serve over rice with cilantro and lime.
This recipe has become a staple in our household, and we almost always have the ingredients we need either in the cupboard, refrigerator, or freezer. It is also incredibly easy to pack for a trip, and is something I actually want to eat over airport food!