Thai Green Curry Turkey and Zucchini Meatloaf in a Coconut Milk Green Curry Sauce from

A lean and tasty zucchini turkey meatloaf seasoned with Thai green curry and served in a coconut curry sauce.

Servings: 8

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
  • 1 1/2 pounds ground turkey
  • 2 cups zucchini, shredded and squeezed to drain excess liquid
  • 1 egg
  • 1/3 cup breadcrumbs
  • 3 tablespoon Thai green curry paste
  • 2 tablespoons fish sauce
  • zest of one lime
  • 3 cloves garlic, chopped
  • 1/4 cup green onions, sliced
  • 1/4 cup cilantro, chopped
  • 1 teaspoon oil
  • 2 tablespoon Thai green curry paste
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons fish sauce
  • 2 tablespoon lime juice (~1 lime)
  • 2 teaspoons palm sugar (or sugar)
  • 2 kaffir lime leaves, sliced
  1. Mix the turkey, zucchini, eggs, bread crumbs, curry paste, fish sauce, lime zest, garlic, green onion and cilantro, form into a loaf and place on a baking sheet.
  2. Bake in a preheated 350F oven until it reaches 160F, about 40-50 minutes.
  3. Meanwhile, heat the oil in a pan over medium-high heat, add the curry paste and let it sizzle for a few minutes before adding the coconut milk, fish sauce, lime juice, sugar and kaffir lime leaves, bring to a boil and simmer for 5 minutes.
  4. Slice the meatloaf and serve topped with coconut milk curry.