Step 1

To make the meatballs, mix the turkey mince, fresh garlic and ginger in a medium bowl. Mix in the chopped coriander. Use a tablespoon to scoop the measure out the meatballs. Roll them with damp hands and place them on a lined baking tray while you continue to roll them.

Step 2

Heat the oil in a medium nonstick skillet. Once the oil is hot, add the meatballs and sear on all sides until the meatballs are golden. Remove them to a plate while you make the red curry sauce.

Step 3

Sauce

Step 4

To make the curry sauce, drain all but 1 tablespoon of oil from the pan. Add the diced onion to the pan and cook for about 5 minutes until the onions are soft and translucent. Add the Thai red curry paste to the pan and use a whisk to stir it around the pan. Pour the coconut milk into the pan and use a whisk to stir into the curry paste until smooth sauce forms. *Add in the chilli flakes for extra heat.

Step 5

Bring the sauce to a simmer and add the meatballs back to the sauce. Cook the meatballs for a further 15-20 minutes or until they are cooked through. Stir in the fresh basil, chopped coriander and top with sliced spring onions.