Turkey Meatballs in Coconut Pumpkin Sauce

Thai style dish. Pumpkin in this sauce sounds delicate, dominated by other additives - curry, coconut, chili. On the plate, you will taste salty, spicy, sweet and sour at the same time.

Ingredients

• minced turkey 300 g
• honey 0.5 tsp
• lemongrass paste (I omitted) 0.5 tsp
• soy sauce 2 tbsp
• onion (small) 1 pc.
• garlic 1 pc.
• chili small 0.5 pcs.
• yellow curry paste 1 tbsp
• coconut milk 200 ml
• pumpkin puree 0.5 glass (s)
• sugar pinch (s)
• lime juice 2 tsp
• chopped green onions for serving
• jasmine rice for garnish

Directions

1. Cooking meatballs: add liquid honey, lemon grass paste and soy sauce to the meat. Knead everything thoroughly, form 12 meatballs. You can add the yolk and some bread crumbs (or oat flour). Heat the oil, fry the meatballs and set aside.
2. Grind onion, garlic and chili without seeds and fry for 2 minutes, add curry paste, coconut milk, pumpkin puree, mix. Place the meatballs in the sauce and cook over low heat for about 15 minutes. If necessary, we add a little water to the pan (in the case of very thick pumpkin puree).
3. After 15 minutes, open the pan, add soy sauce to taste, lime juice, sugar if necessary. If the sauce is too liquid, evaporate it by heating it for a few minutes without a lid. Serve with jasmine rice.