This recipe is filled with nurturing excitement, amuses the senses and can reduce stress levels just by making it. Your eyes will be delighted seeing the bright green cilantro and snap peas contrasting the calming yellow broth. The aromatic herbs that make up the green curry, like lemongrass and ginger fill the air while you stir in the paste. Combining flavors, like the sweetness of the sugar snap peas, and the gentle spiciness from the green Thai curry, it certainly keeps the palette entertained. The clean up is easy as well, since everything is cooked in just one pot.
- 4 zucchini (approx. 1 ½ pounds)
- 1 pound ground turkey
- 3 scallions
- 1 clove garlic peeled and finely grated or minced
- 1 inch piece fresh ginger, peeled and finely grated (1 ½ teaspoons)
- Small bunch fresh cilantro, chopped
- 1 teaspoon crushed red pepper flakes
- Zest and juice of 1 lime
- 1 teaspoon sea salt flakes or kosher salt, plus more to taste
- 2 teaspoons vegetable oil
- 3 tablespoons Thai green curry paste, or to taste
- 1 x 14 ounce can lite coconut milk
- 2 cups low-sodium chicken broth
- 3 tablespoons fish sauce
- 12 ounces sugar snap peas
- Small handful Thai basil leaves
- 2-3 limes, cut into wedges
To make the meatballs, take one of the zucchini (approx. 6 ounces) and trim the ends. Using a vegetable peeler, remove some of the skin in stripes, and then coarsely grate the zucchini onto a piece of paper towel or into a colander. Press as much water as you can out of the grated zucchini.
Put the grated zucchini, and any excess liquid now squeezed out of it, into a big bowl, and add the ground turkey, breaking it up as you tip it in.
Trim the scallions and halve lengthways, then finely chop them, putting the white part in with your turkey and reserving the green part for later.
Add the garlic and ginger, then add 2 tablespoons of the chopped cilantro, along with the crushed red pepper flakes, lime zest, and salt.
Mix the meatball mixture thoroughly but lightly. If you handle it too much, you will make heavy, dense meatballs. Once the mixture’s gently combined, shape into small meatballs, using a heaping teaspoonful as a guide. You should get about 30 meatballs.
Heat the oil in a large Dutch oven or pan (with a lid), and fry the chopped green part of the scallion briefly, just turning it in the hot pan. Now add the Thai green curry paste, and then use the cream from the top of the coconut milk, whisking it into the paste over the heat.
Pour in the rest of the coconut milk, along with the chicken broth and fish sauce, and let it come to a boil.
Peel the rest of the zucchini in strips as before, then halve them lengthways, quarter them in the same way, and slice into (roughly) ½-inch pieces. And these to the bubbling an, then gently drop the meatballs, letting them fall in circles as you work around the pan from the outer edge inward, and leaving them un-prodded, as they will be very tender and easy to break up.
Wait for the pan to come to a bubble again, then clamp on the lid, turn down the heat, and leave to simmer for 20 minutes. Check that the zucchini are tender and the meatballs are cooked through, before stirring in the sugar snap peas and the juice of the zested lime. Check the seasoning, and adjust as you wish.
Take off the heat and scatter with Thai basil or a little more of the chopped cilantro. Serve with a lime wedge.
Source: Simply Nigella Feel Good Food