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- 1 pound ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, chopped - 1 tablespoon grated ginger - 2 cloves garlic, minced - 1 teaspoon red curry paste - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - Zest of 1 lime - Salt and pepper to taste To make the meatballs, I start with ground chicken or turkey. Both options work well. The meat needs a binder, so I add breadcrumbs. Fresh cilantro gives them a nice flavor. Grated ginger and minced garlic bring a warm and spicy taste. I use red curry paste for that classic Thai kick. Fish sauce adds depth, but you can swap it with soy sauce if you prefer. A hint of lime zest brightens everything up. Lastly, I sprinkle in salt and pepper for seasoning. - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon brown sugar - 1 tablespoon fish sauce (or soy sauce) - 1 cup vegetable broth - 1 bell pepper, sliced - 1 cup snap peas or green beans - Fresh cilantro and lime wedges for garnish For the sauce, I use a can of coconut milk. It adds creaminess and flavor. I stir in more red curry paste for heat. Brown sugar balances the spice with a touch of sweetness. I mix in vegetable broth to thin it out. Bell pepper adds color and crunch, while snap peas or green beans bring freshness. To finish, I garnish with cilantro and lime wedges for a vibrant look. This sauce pairs perfectly with the meatballs. {{ingredient_image_1}} To make the meatball mixture, start by combining the main ingredients in a large bowl. Use these items: - 1 pound ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, chopped - 1 tablespoon grated ginger - 2 cloves garlic, minced - 1 teaspoon red curry paste - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - Zest of 1 lime - Salt and pepper to taste Mix these until just combined. If you want a vegetarian option, swap the meat with plant-based protein. This keeps the flavor while making it meat-free. Now, preheat your oven to 400°F (200°C). This step is key for even cooking. Next, form the mixture into 1-inch meatballs. Place them on a lined baking sheet. Bake for 15-20 minutes. They should be cooked through and golden brown. To make the sauce, heat 1 tablespoon of vegetable oil in a large saucepan over medium heat. Add 2 tablespoons of red curry paste. Cook it for 1-2 minutes until it smells great. This step wakes up the flavors. Slowly whisk in 1 can of coconut milk, 1 cup of vegetable broth, and 1 tablespoon of brown sugar. Stir well to combine. Bring this mixture to a gentle simmer. Next, add in your veggies: 1 sliced bell pepper and 1 cup of snap peas or green beans. Cook for about 5-7 minutes. This keeps them crunchy while they soak in the sauce. Once the meatballs are ready, gently add them to the simmering coconut curry sauce. Let everything cook together for about 5 minutes. This allows the meatballs to absorb the rich flavors. Enjoy the warm, inviting aroma filling your kitchen! To make great meatballs, use cold ingredients. Cold meat helps keep the meatballs firm. Mix the ground chicken or turkey with breadcrumbs and herbs gently. Over-mixing makes them tough. Form the meatballs into 1-inch balls. This size cooks evenly and stays juicy. Place them on a lined baking sheet. Bake at 400°F for about 15 to 20 minutes. Check if they are golden brown and cooked through. This way, they stay tender and flavorful. You can adjust the spice in your curry. Add more red curry paste for heat or less for milder flavors. Taste the sauce while it simmers. This helps you find the perfect balance. Feel free to add more vegetables too. Bell peppers and snap peas work well. You can also add zucchini or carrots. For more protein, try adding shrimp or tofu. Each ingredient brings new flavors to this dish. Serving your meatballs over jasmine rice makes a complete meal. The rice soaks up the curry sauce, adding flavor. For a beautiful look, garnish with fresh cilantro and lime wedges. This adds color and a fresh taste. Serve in bowls for a cozy feel. Your guests will love the vibrant presentation! Pro Tips Chill the Mixture: For easier handling, chill the meatball mixture for about 30 minutes before forming and baking. This helps the meatballs hold their shape better. Customize the Heat: Adjust the amount of red curry paste based on your spice preference. Start with less if you're unsure, and add more for extra heat. Use Fresh Herbs: Always opt for fresh cilantro over dried for a more vibrant flavor. It adds a fresh, aromatic touch to the meatballs and sauce. Pair with Jasmine Rice: Serve the meatballs over fragrant jasmine rice to complement the rich coconut curry sauce and soak up all the delicious flavors. {{image_2}} You can make these Thai Coconut Curry Meatballs vegetarian. Instead of ground chicken or turkey, use plant-based proteins like lentils or chickpeas. These options add protein while keeping the dish hearty. You can also use tofu or tempeh for a different texture. For the sauce, stick with soy sauce instead of fish sauce. This keeps it vegetarian while still giving you that umami flavor. If you want, add more veggies to the sauce for extra flavor. You can change the flavor of your meatballs by using different curry pastes. Green curry paste gives a fresh and bright taste, while yellow curry paste offers a milder flavor. You can try red curry paste if you like heat. You can also add unique vegetables or nuts to your dish. Try adding mushrooms, zucchini, or even cashews for crunch. Each addition can change the dish in fun ways. To make a full meal, serve these meatballs with jasmine rice or quinoa. The rice soaks up the sauce and balances the flavors. You could also serve them with a side of steamed broccoli or a fresh salad. For drinks, consider pairing the dish with a light, fruity drink. A cold coconut water or a refreshing iced tea works well. These drinks complement the rich flavors in the curry meatballs. To keep your Thai coconut curry meatballs fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. This keeps them safe and tasty. - Time Limits: Consume within 3-4 days. After that, they may lose flavor or spoil. Want to save some for later? Freezing is a great option. Here’s how: - Freezing Meatballs and Sauce: Let the meatballs cool first. Then, pack them in freezer-safe bags. Pour the sauce over them. This keeps them moist. - Thawing and Reheating Tips: To enjoy your frozen meatballs, thaw them overnight in the fridge. Reheat in a saucepan over low heat. Stir gently until warm. Enjoy your meal! Yes, you can make these meatballs ahead. To store, cool them fully first. Place meatballs in an airtight container. They last up to three days in the fridge. For longer storage, freeze them. Use freezer-safe bags for easy stacking. The spice level comes from the red curry paste. It has a mild to medium heat. You can adjust the spice by adding less curry paste. For more heat, include fresh chili peppers. Always taste as you go to find your perfect level. If you lack coconut milk, use almond milk or oat milk. Another option is heavy cream mixed with water. Both choices keep the dish creamy. You could also try cashew cream for a nutty taste. Yes, you can use different meats. Ground beef or pork works well. For a lighter option, try ground turkey or chicken. Seafood like shrimp can also make tasty meatballs. The key is to keep the flavor balance right. These Thai Coconut Curry Meatballs blend flavor and ease. You have a great range of ingredients to create a delicious meal. Start with fresh herbs, quality proteins, and a rich coconut sauce. Remember to adjust spice levels to fit your taste. Don't shy away from experimenting with various vegetables and proteins. With simple storage tips, you can enjoy leftovers another day. Get ready to impress your family and friends with this tasty dish!

Thai Coconut Curry Meatballs

Delicious meatballs made with ground chicken or turkey, served in a rich coconut curry sauce with fresh vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound ground chicken or turkey
  • 1/2 cup breadcrumbs
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon red curry paste
  • 1 tablespoon fish sauce or soy sauce
  • 1 zest lime
  • to taste salt and pepper
  • 1 tablespoon vegetable oil
  • 1 can coconut milk (13.5 oz)
  • 2 tablespoons red curry paste
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce or soy sauce
  • 1 cup vegetable broth
  • 1 bell pepper sliced
  • 1 cup snap peas or green beans
  • for garnish fresh cilantro and lime wedges

Instructions
 

  • In a large bowl, combine the ground chicken (or turkey), breadcrumbs, chopped cilantro, grated ginger, minced garlic, red curry paste, fish sauce (or soy sauce), lime zest, and a pinch of salt and pepper. Mix until just combined.
  • Preheat the oven to 400°F (200°C). Form the mixture into 1-inch meatballs and place them on a lined baking sheet. Bake in the preheated oven for 15-20 minutes or until cooked through and golden brown.
  • In a large saucepan, heat the vegetable oil over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
  • Slowly whisk in the coconut milk, vegetable broth, and brown sugar, stirring to combine. Bring to a simmer.
  • Stir in the sliced bell pepper and snap peas (or green beans) to the sauce. Cook for about 5-7 minutes, allowing the veggies to soften while maintaining their crunch.
  • Once the meatballs are cooked, gently add them into the simmering coconut curry sauce. Let them cook together for 5 minutes to absorb the flavors.
  • Remove from heat and adjust seasoning with more fish sauce (or soy sauce) and lime juice if desired.

Notes

Serve with jasmine rice and garnish with fresh cilantro and lime wedges.
Keyword coconut, curry, meatballs, Thai