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- 1 lb ground chicken (or turkey) - 1/2 cup breadcrumbs - 1 egg, lightly beaten - 2 cloves garlic, minced - 1 tbsp fresh ginger, grated - 1/4 cup fresh cilantro, chopped - 1 tbsp soy sauce - 1 tsp salt - 1/2 tsp freshly ground black pepper - 1 can (13.5 oz) coconut milk - 2 tbsp red curry paste - 1 tbsp fish sauce (optional for umami) - 1 tbsp lime juice - 1 cup fresh spinach, chopped - Cooked jasmine rice, for serving You can add a few extra touches to boost flavor. Consider these options: - Chopped scallions for crunch - Crushed peanuts for texture - A dash of chili flakes for heat Not every home has the exact items. Here are some swaps: - Use ground beef or pork instead of chicken or turkey. - Swap breadcrumbs with cooked quinoa for a gluten-free option. - Replace fish sauce with soy sauce for a vegetarian choice. - Use green curry paste for a different flavor. These choices keep your meal fun and flavorful. Adjust based on what you have at home! {{ingredient_image_2}} To start, grab a large mixing bowl. Add 1 lb of ground chicken or turkey. Then, mix in 1/2 cup of breadcrumbs. Next, add 1 lightly beaten egg, 2 cloves of minced garlic, and 1 tbsp of grated ginger. Don't forget 1/4 cup of chopped cilantro, 1 tbsp of soy sauce, 1 tsp of salt, and 1/2 tsp of black pepper. Use your hands or a spatula to blend all the ingredients well. The mixture should feel sticky and hold together nicely. Now it's time to shape the mixture into meatballs. Wet your hands slightly to help form them. Roll the mixture into balls about 1 to 1.5 inches wide. Place them on a tray lined with parchment paper so they won't stick. Next, heat some oil in a large skillet over medium heat. Once hot, add the meatballs in batches. Cook them for about 5-7 minutes. Make sure to turn them so they brown evenly. They don’t need to be fully cooked yet. Once browned, transfer them to a plate. In the same skillet, pour in one can of coconut milk. Stir in 2 tbsp of red curry paste and mix well. Let it cook for about 2 minutes, stirring often. This will help the flavors blend. Then, return the browned meatballs to the skillet. Gently stir to coat them in the sauce. If you like, add 1 tbsp of fish sauce for extra flavor. Let everything simmer for about 10-15 minutes. This helps the meatballs cook through and the sauce thicken. Finally, stir in 1 cup of chopped spinach and 1 tbsp of lime juice. Cook for an additional 2-3 minutes until the spinach wilts nicely. To keep your meatballs moist, use ground chicken or turkey. These meats have enough fat to stay juicy. Add breadcrumbs to the meat mixture. They soak up moisture and help keep meatballs tender. Mixing in an egg also helps bind everything together. This makes them less likely to dry out. Start with a good coconut milk. Choose a full-fat version for creaminess. Stir in red curry paste for a rich flavor. Adjust the amount based on how spicy you like it. Add fish sauce for an extra layer of taste. A dash of lime juice at the end brightens the sauce. Taste as you go to find the balance you love. Serve your meatballs over fluffy jasmine rice. Drizzle extra curry sauce on top for flavor. Add a wedge of lime on the side. This gives a fresh kick when you squeeze it over the dish. Garnish with chopped cilantro or crushed peanuts for color and crunch. This makes your meal look inviting and fun! Pro Tips Use Fresh Ingredients: Fresh herbs and spices will enhance the flavor of your meatballs and curry sauce significantly. Opt for fresh ginger and cilantro for the best results. Control Spice Level: Adjust the amount of red curry paste to suit your preference for heat. Start with a smaller amount and add more if desired. Make Ahead: You can prepare the meatballs in advance and refrigerate or freeze them. Cook them fresh when you're ready to serve for a quick meal. Experiment with Vegetables: Feel free to add other vegetables like bell peppers or zucchini to the curry for added nutrition and flavor. Just ensure they are cut uniformly for even cooking. {{image_4}} You can make this dish vegetarian or vegan easily. Use lentils or chickpeas for the base. Combine them with breadcrumbs, flaxseed meal, and spices instead of meat. This makes a hearty, plant-based option. For a creamy sauce, stick with coconut milk and red curry paste. Add fresh veggies like bell peppers or eggplants for texture and flavor. If you want to switch proteins, turkey works great. You can also use pork or beef for a richer taste. Ground tofu is another option for a lighter meatball. Each protein brings its unique flavor. Adjust the cooking time if using larger or denser meat types. You can adjust the spice in your curry. For a milder taste, use less red curry paste. Adding more coconut milk can help balance the heat. If you want a spicy kick, toss in fresh chilies or more curry paste. Experiment with herbs like basil or mint for fresh notes. These changes can make each meal unique and exciting! To store your leftover meatballs, wait for them to cool. Place them in an airtight container. Keep them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. Always store the meatballs in the coconut curry sauce to keep them moist and tasty. Freezing these meatballs is easy and smart for meal prep. First, make sure they cool down completely. Then, transfer them to a freezer-safe bag or container. Try to remove as much air as possible to avoid freezer burn. You can freeze the meatballs with or without the sauce. They last up to three months in the freezer. When you're ready to enjoy your meatballs again, reheating is key. If you froze them, let them thaw in the fridge overnight. To reheat, place them in a skillet over low heat. Add a splash of coconut milk or water to keep the sauce creamy. Stir gently until heated through. You can also use a microwave, but keep an eye on them to avoid drying out. Enjoy your flavorful meal! Yes, you can make this recipe ahead of time. I often prepare the meatballs a day in advance. Simply follow the steps to mix and shape the meatballs. After that, store them in the fridge. When you are ready to cook, just brown them and add the sauce. They taste just as good, and it saves time! You can use ground turkey or even ground pork. If you prefer a plant-based option, try lentils or chickpeas. Just mash them up and mix with your other ingredients. Each option gives a different flavor and texture, so feel free to experiment! The spice level depends on the red curry paste you use. Usually, it can be mild to medium. If you want more heat, add extra curry paste or fresh chili. If you prefer less spice, use less paste. Don’t worry; you can adjust it to fit your taste! Thai coconut curry meatballs are a delicious dish that can fit many tastes. We covered key ingredients, cooking steps, and important tips for a great outcome. You learned about variations like vegetarian options and spice levels. Proper storage and reheating help keep the dish fresh. Enjoy exploring this meal that’s easy to make and full of flavor! Dive into cooking, and let these meatballs bring a taste of Thailand to your table.

Thai Coconut Curry Meatballs

Delicious meatballs made with ground chicken or turkey, simmered in a rich coconut curry sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb ground chicken (or turkey)
  • 1/2 cup breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce (optional for umami)
  • 1 tbsp lime juice
  • 1 cup fresh spinach, chopped
  • as needed for serving cooked jasmine rice

Instructions
 

  • In a large mixing bowl, combine the ground chicken with the breadcrumbs, beaten egg, minced garlic, grated ginger, chopped cilantro, soy sauce, salt, and black pepper. Mix thoroughly until fully blended.
  • With slightly damp hands, roll the mixture into bite-sized meatballs, about 1 to 1.5 inches in diameter. Place on a tray lined with parchment paper.
  • Heat oil in a large skillet over medium heat. Add the meatballs in batches, cooking for about 5-7 minutes until browned on all sides. Transfer to a plate and set aside.
  • In the same skillet, pour in the coconut milk and stir in the red curry paste. Cook for about 2 minutes, stirring occasionally, until heated through.
  • Return the browned meatballs to the skillet, gently stirring to coat with the coconut curry sauce. Drizzle in fish sauce if desired. Simmer for 10-15 minutes until meatballs are fully cooked and sauce thickens.
  • Stir in the chopped spinach and lime juice, cooking for an additional 2-3 minutes until spinach has wilted.
  • Plate the meatballs over jasmine rice, drizzling with remaining coconut curry sauce and garnishing with fresh cilantro if desired.

Notes

Serve in bowls with a wedge of lime and a sprinkle of crushed peanuts or additional cilantro for garnish.
Keyword chicken, coconut, curry, meatballs, Thai