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- 1 lb ground chicken (or turkey) - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, finely chopped - 1 tablespoon red curry paste - 1 tablespoon fish sauce - 1 tablespoon fresh lime juice - 1 teaspoon garlic powder - 1 teaspoon fresh ginger, minced - 1/2 teaspoon salt - 1 can (13.5 oz) coconut milk - 1 bell pepper, sliced (red or yellow) - 1 cup green beans, trimmed and cut into 2-inch pieces - Fresh basil leaves, for garnish - Cooked jasmine rice, for serving Ground chicken or turkey forms the base of the meatballs. It keeps the dish light. Breadcrumbs help bind the meatballs and add texture. Fresh cilantro gives a bright, herbal taste. Red curry paste adds a rich, spicy flavor. Fish sauce gives depth and umami. Lime juice adds freshness and brightness. Garlic powder and fresh ginger enhance the overall taste. Coconut milk creates a creamy sauce that balances the spice. Bell pepper and green beans add color and crunch. If you don't have ground chicken, try ground beef, pork, or even shrimp. Instead of breadcrumbs, you can use crushed crackers or oats for a gluten-free option. Fresh herbs like parsley or mint can replace cilantro. For a vegan dish, use lentils or chickpeas instead of meat, and replace fish sauce with soy sauce. You can also adjust the amount of red curry paste for more or less heat. {{ingredient_image_2}} First, grab a large bowl. Add the ground chicken or turkey. Then, mix in the breadcrumbs, chopped cilantro, red curry paste, fish sauce, lime juice, garlic powder, minced ginger, and salt. Use your hands or a spatula to blend everything well. The mixture should feel sticky but hold together nicely. This step is key for tasty meatballs. Now, shape the mixture into meatballs. Aim for about 1 inch in size. Place them on a parchment-lined baking sheet. Make sure to leave space between the meatballs. This helps them cook evenly. Preheat your oven to 400°F (200°C). When it's hot, bake the meatballs for 20-25 minutes. They should be fully cooked and golden brown on the outside. While the meatballs bake, let’s make the red curry sauce. In a large saucepan, pour in the coconut milk. Heat it over medium heat, stirring often. Next, add some more red curry paste to taste. Bring this mix to a gentle simmer. Now, slice your bell pepper and trim the green beans. Toss them into the saucepan. Cook until the veggies are tender, about 5-7 minutes. Once your meatballs are done, it’s time to combine! Carefully add the meatballs to the simmering curry sauce. Let them cook together for about 5 minutes. This allows the meatballs to soak up all those rich flavors. Now, you’re ready to serve! Spoon the Thai red curry meatballs over warm jasmine rice. Garnish with fresh basil leaves to add a lovely touch. Enjoy your delicious meal! To get the best meatballs, start with a good mix. Use ground chicken or turkey, breadcrumbs, and fresh herbs. Mix them well to make sure all flavors blend. Shape the meatballs into small balls, about an inch wide. Space them apart on your baking sheet. This helps them cook evenly. Bake them at 400°F for 20-25 minutes. They should be golden brown and cooked through. Check with a meat thermometer. They need to reach 165°F inside. For a rich curry, use quality red curry paste. You can add more paste if you want a stronger flavor. Mix it into coconut milk and let it simmer. This helps blend the flavors. Add bell peppers and green beans for texture. These veggies not only taste great but also add color. The lime juice gives a nice zing. Don’t forget the fish sauce; it adds depth. Taste as you go to find your perfect balance. Serve your meatballs over a bed of warm jasmine rice. This rice soaks up the curry sauce well. For a pop of color, use shallow bowls. Garnish the dish with fresh basil and cilantro. A wedge of lime on the side adds brightness. This simple touch makes the dish look inviting. Enjoy your meal and share it with friends! Pro Tips Use Fresh Ingredients: Fresh herbs and vegetables elevate the flavor profile of your dish, so opt for fresh cilantro and ginger whenever possible. Adjust Spice Level: If you prefer a milder curry, start with half the amount of red curry paste and gradually add more to taste as the sauce simmers. Perfectly Cooked Meatballs: Ensure your meatballs are evenly sized for consistent cooking. Use a cookie scoop for portioning if you have one! Garnish for Freshness: Adding a squeeze of lime juice just before serving brightens the dish and enhances the flavors, making it even more delicious. {{image_4}} You can change the ground chicken to other meats. Ground turkey works well too. For beef, use ground sirloin or chuck. Shrimp is another tasty option. Just chop the shrimp finely and mix it with the other ingredients. Each protein adds a unique flavor to the dish. To make this dish vegetarian, use mashed chickpeas or lentils in place of meat. You can also use plant-based ground meat. For a vegan version, ensure your red curry paste is free from fish sauce. Coconut milk remains a great choice, keeping the creamy texture. You can tweak the sauce to fit your taste. Add more red curry paste for a spicier kick. For a creamier sauce, mix in more coconut milk. You can also add vegetables like zucchini, carrots, or mushrooms. Throw in some spinach at the end for extra color and nutrition. After enjoying your Thai red curry meatballs, let them cool down. Place the meatballs in an airtight container. Make sure to add some sauce from the pan. This keeps the meatballs moist. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you’re ready to eat your leftovers, heat them on the stove. Place the meatballs and sauce in a pan. Add a splash of water or coconut milk to help with moisture. Heat over medium-low until warm, stirring gently. You can also use a microwave. Just cover the container with a lid or microwave-safe wrap. Heat for about 1-2 minutes, checking to avoid overheating. To freeze your meatballs, let them cool completely first. Arrange them in a single layer on a baking sheet. Freeze until solid, about 1-2 hours. Then, transfer them to a freezer bag or container. Label the bag with the date. These meatballs can last up to three months in the freezer. When ready to enjoy, thaw them overnight in the fridge before reheating. Yes, you can use frozen meatballs. Just make sure they are fully cooked. Heat the red curry sauce in a pan. Add the frozen meatballs directly to the sauce. Let them simmer until heated through. This will blend the flavors nicely. You can serve Thai Red Curry Meatballs with jasmine rice. The rice absorbs the rich sauce well. You can also add steamed vegetables, like broccoli or carrots. Fresh basil and lime wedges add a nice touch too. Yes, Thai Red Curry Meatballs can be spicy. The red curry paste gives it heat. However, spice levels can vary based on the paste used. If you prefer milder flavors, you can adjust the amount of curry paste. To make the dish less spicy, use less red curry paste. You can also add more coconut milk to balance the heat. Adding a bit of sugar can help too. It will soften the spice while enhancing the flavor. Thai red curry meatballs are a tasty dish you can easily make at home. We covered the key ingredients and how to make perfect meatballs. Remember the step-by-step instructions for mixing, baking, and simmering. Use the tips shared to improve flavor and presentation. Consider variations for different diets or tastes. Finally, store your leftovers properly for later enjoyment. Enjoy creating this dish and sharing it with family and friends!

Thai Red Curry Meatballs

Delicious meatballs infused with Thai flavors, served in a creamy coconut curry sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb ground chicken (or turkey)
  • 0.5 cup breadcrumbs
  • 0.25 cup fresh cilantro, finely chopped
  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh ginger, minced
  • 0.5 teaspoon salt
  • 1 can (13.5 oz) coconut milk
  • 1 piece bell pepper, sliced
  • 1 cup green beans, trimmed and cut into 2-inch pieces
  • to taste fresh basil leaves, for garnish
  • as needed cooked jasmine rice, for serving

Instructions
 

  • In a large mixing bowl, combine the ground chicken (or turkey), breadcrumbs, chopped cilantro, red curry paste, fish sauce, lime juice, garlic powder, minced ginger, and salt. Using your hands or a spatula, mix until all the ingredients are well incorporated and the mixture is cohesive.
  • With your hands, form the mixture into meatballs about 1 inch in diameter. Arrange the meatballs on a parchment-lined baking sheet, ensuring they have enough space between each ball for even cooking.
  • Preheat your oven to 400°F (200°C). Once the oven is hot, bake the meatballs for 20-25 minutes, or until they are fully cooked through and have developed a golden brown exterior.
  • While the meatballs are baking, prepare the red curry sauce. In a large saucepan, pour in the coconut milk and heat it over medium heat, stirring occasionally.
  • Add any remaining red curry paste (to taste) to the coconut milk, and bring the mixture to a gentle simmer. Incorporate the sliced bell pepper and green beans, cooking until the vegetables are just tender—this will take about 5-7 minutes.
  • Once the meatballs have finished baking, carefully add them to the simmering coconut curry sauce. Allow them to simmer together for about 5 minutes, letting the meatballs absorb the vibrant flavors of the curry.
  • To serve, dish out the Thai red curry meatballs over a warm bed of jasmine rice. Garnish each serving with fresh basil leaves for an added burst of aroma and flavor.

Notes

For an eye-catching presentation, serve in shallow bowls with extra cilantro and a lime wedge.
Keyword chicken, coconut milk, curry, meatballs, Thai cuisine