Turkey Meatballs & Bok Choy in Coconut Lemongrass Curry

Step 1

1 Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Peel the carrots; thinly slice on an angle. Using the back (blunt edge) of your knife, hit along the length of the lemongrass to release the oils, then cut crosswise into 2-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Quarter the lemon.

Step 2

2 Cook the rice Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.

Step 3

3 Form & cook the meatballs Meanwhile, in a bowl, combine the turkey, sliced white bottoms of the scallions, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil medium until hot. Add the meatballs. Cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned.

Step 4

4 Start the curry Add the curry paste and lemongrass pieces to the pan of browned meatballs and carrots. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter), and coconut aminos. Heat to boiling on high.

Step 5

5 Finish the curry & serve your dish Once boiling, and the chopped bok choy to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy leaves are wilted and the meatballs are cooked through.* Turn off the heat. Carefully remove and discard the lemongrass pieces. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished curry over the cooked rice. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!*An instant-read thermometer should register 165°F.

Step 6

1 Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and the hollow green tops. Peel the carrots; thinly slice on an angle. Using the back (blunt edge) of your knife, hit along the length of the lemongrass to release the oils, then cut crosswise into 2-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Quarter the lemon.

Step 7

2 Cook the rice Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.

Step 8

3 Form & cook the meatballs Meanwhile, in a bowl, combine the turkey, sliced white bottoms of the scallions, and breadcrumbs. Season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil medium until hot. Add the meatballs. Cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned.

Step 9

4 Start the curry Add the curry paste and lemongrass pieces to the pan of browned meatballs and carrots. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter), and coconut aminos. Heat to boiling on high.

Step 10

5 Finish the curry & serve your dish Once boiling, and the chopped bok choy to the pan. Cook, stirring occasionally, 3 to 4 minutes, or until the bok choy leaves are wilted and the meatballs are cooked through.* Turn off the heat. Carefully remove and discard the lemongrass pieces. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. Serve the finished curry over the cooked rice. Garnish with the sliced green tops of the scallions. Serve the remaining lemon wedges on the side. Enjoy!*An instant-read thermometer should register 165°F.