Thai Green Curry Turkey and Zucchini Meatloaf

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

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

ingredients

• 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 (or to taste)
• 2 tablespoons fish sauce (or soy 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 (or to taste)
• 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

directions

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/180C 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.

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