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- 1 lb ground chicken or turkey - 1/4 cup breadcrumbs - 1 large egg - 2 cloves garlic, finely minced - 1 tablespoon fresh ginger, grated - 2 tablespoons fresh cilantro, finely chopped - 1 tablespoon fish sauce - 1 tablespoon red curry paste - Salt and freshly ground black pepper to taste - 1 can (13.5 oz) full-fat coconut milk - 1 cup vegetable broth The main ingredients in this dish create a rich flavor. Ground chicken or turkey brings protein. Use breadcrumbs to bind the meatballs. Garlic and ginger add depth to the flavor. Fresh cilantro brightens the dish. Fish sauce and red curry paste give it that classic Thai kick. Coconut milk and vegetable broth create a creamy, dreamy sauce. - 1 bell pepper (red or yellow), sliced into strips - 1 cup sugar snap peas, trimmed - Juice of 1 fresh lime For added color and crunch, include bell peppers and snap peas. These veggies not only taste great but also add nutrients. You can garnish with sesame seeds or crushed peanuts for extra texture. A squeeze of lime juice at the end brightens the entire dish. - Ground beef, pork, or plant-based protein as alternatives - Adjustments for gluten-free options with gluten-free breadcrumbs If you want to switch proteins, use ground beef or pork. Plant-based proteins also work well for a vegan option. For gluten-free diets, choose gluten-free breadcrumbs. This flexibility lets you enjoy this dish no matter your dietary needs. {{ingredient_image_2}} - In a large bowl, mix the ground chicken, breadcrumbs, egg, garlic, ginger, cilantro, fish sauce, red curry paste, and a pinch of salt and pepper. Combine until no dry crumbs remain. - Use your hands to shape the mixture into small meatballs, about 1 inch wide. Place them on a tray, ensuring they don't touch. - Heat olive oil in a large skillet over medium heat. When the oil shimmers, add the meatballs, giving them space. - Sear the meatballs for 5-7 minutes. Turn them to ensure they brown evenly on all sides. Once golden, remove them from the skillet and set aside. - In the same skillet, lower the heat slightly. Pour in the coconut milk and vegetable broth, stirring gently to mix. - Add the sliced bell pepper and sugar snap peas, stirring to combine. Bring the sauce to a gentle simmer. - Return the meatballs to the skillet, ensuring they are submerged in the sauce. Let it simmer for 10-15 minutes until the meatballs cook through and the sauce thickens slightly. This method creates a rich, flavorful dish that is easy to make. Enjoy the vibrant taste of Thai coconut curry! To make your Thai coconut curry meatballs truly pop, consider adding spices like cumin, coriander, and turmeric. These will give your dish warmth and depth. Fresh lime juice plays a big role, too. It adds brightness and balances the rich coconut milk. Squeeze it in just before serving for the best flavor. When cooking your meatballs, make sure your skillet is hot but not smoking. This helps achieve a nice golden crust. Cook them in batches if needed, so they don't crowd the pan. This ensures even cooking. Flip them gently to avoid breaking apart. Serve your meatballs over a bed of fluffy jasmine rice or alongside soft rice noodles. This pairs well with the creamy curry sauce. For a pop of color and flair, garnish with fresh cilantro and a sprinkle of sesame seeds. A lime wedge on the side not only adds color but also allows guests to customize their dish with a splash of fresh juice. Pro Tips Use Fresh Herbs: Fresh cilantro adds a bright flavor that enhances the dish, so don't skip it. Consider adding some fresh basil for a unique twist. Control the Spice Level: Adjust the amount of red curry paste according to your heat preference. Start with a smaller amount and taste before adding more. Perfect Meatballs: Ensure your meat mixture is well combined but avoid overmixing, which can lead to dense meatballs. A light hand is key! Thickening the Sauce: If the sauce is too thin, let it simmer uncovered for a few additional minutes to allow it to thicken naturally. {{image_4}} You can make this dish lighter and still tasty. Start by using leaner proteins like ground turkey or chicken breast. These options cut down on fat but keep the flavor. Adding more vegetables is another great choice. Consider using zucchini, carrots, or broccoli. These veggies boost nutrition and add color to your plate. You can also sneak in leafy greens like spinach for extra health benefits. Want to change the taste? You can easily switch up the curry paste. Try green or yellow curry paste for a different kick. Each paste brings its own unique flavor. You can also alter the broth. Swap vegetable broth for chicken broth for a richer taste. If you like, add a splash of soy sauce or tamari for depth. These small changes can make a big difference in flavor. If you want a vegan version, you can replace the meatballs. Use mashed chickpeas or lentils mixed with breadcrumbs. Add spices and fresh herbs to keep them tasty. For gluten-free options, use gluten-free breadcrumbs. Most curry pastes are gluten-free, but always check the label. This way, everyone can enjoy the dish without worry. To store leftovers, cool the meatballs and sauce first. Use an airtight container. Keep them in the fridge for up to three days. This helps maintain their taste and texture. For freezing, place the meatballs and sauce in freezer-safe bags. Remove as much air as you can to prevent freezer burn. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. You can reheat on the stovetop or in the microwave. On the stovetop, heat gently over low heat. Stir often to avoid burning. In the microwave, use a microwave-safe dish. Cover it loosely to keep moisture in. Heat in short bursts, stirring in between, to ensure even heating. If your meatballs fall apart, don’t worry! Here are some tips: - Add more breadcrumbs: This helps bind the mixture. - Use a binder: An extra egg can help hold them together. - Chill the mixture: Letting it sit in the fridge for 30 minutes can help firm it up. - Don't overmix: Mix just until combined. Overmixing can make them crumbly. These steps should help you create meatballs that hold their shape. Absolutely! You can swap the ground chicken for: - Ground turkey: A lean option that works well. - Beef or pork: For a richer flavor. - Plant-based meat: If you want a vegetarian version. Each type of meat will give a different taste, so feel free to experiment! To spice things up, try these tips: - Add more red curry paste: A little goes a long way! - Incorporate fresh chili: Sliced Thai chilies can add heat. - Use spicy coconut milk: Some brands offer spicy versions. - Sprinkle red pepper flakes: Add them just before serving for a kick. Adjust these to your taste and enjoy the heat! In this post, we explored how to make tasty meatballs in curry sauce. We covered the main and optional ingredients, and even discussed substitutes. You learned step-by-step instructions for preparing, cooking meatballs, and making a flavorful sauce. I provided helpful tips, variations for health needs, and storage advice. This recipe lets you customize it to your taste while being easy to prepare. I'm excited for you to try it out!

Thai Coconut Curry Meatballs

Delicious meatballs made with ground chicken and served 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)
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon fish sauce
  • 1 tablespoon red curry paste
  • to taste Salt and freshly ground black pepper
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth (homemade or store-bought)
  • 1 whole bell pepper (red or yellow), sliced into strips
  • 1 cup sugar snap peas, trimmed
  • 1 whole Juice of fresh lime
  • 1 tablespoon olive oil

Instructions
 

  • In a large mixing bowl, thoroughly combine the ground chicken, breadcrumbs, egg, minced garlic, grated ginger, chopped cilantro, fish sauce, red curry paste, and a generous pinch of salt and pepper. Mix until the ingredients are well incorporated, ensuring no dry crumbs remain.
  • Using your hands, shape the mixture into small meatballs, approximately 1-inch in diameter, and arrange them on a tray or plate, ensuring they don’t touch.
  • Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs to the skillet, spacing them apart. Sear the meatballs for about 5-7 minutes, turning them occasionally until they are golden brown on all sides. Once browned, remove the meatballs from the skillet and set them aside on a plate.
  • In the same skillet, reduce the heat slightly and pour in the coconut milk, followed by the vegetable broth. Stir gently to combine the two liquids. Add the sliced bell pepper and sugar snap peas, stirring to incorporate. Bring the sauce to a gentle simmer.
  • Return the browned meatballs back into the skillet, ensuring they are submerged in the sauce. Let the mixture simmer uncovered for an additional 10-15 minutes, or until the meatballs are cooked through (reaching an internal temperature of 165°F) and the sauce has thickened slightly.
  • Just before serving, squeeze the fresh lime juice over the curry mixture and stir gently to enhance the flavors.
  • Serve the Thai coconut curry meatballs hot, either over a fluffy bed of steamed jasmine rice or alongside tender rice noodles. For an extra touch of freshness, garnish with additional chopped cilantro.

Notes

Serve with jasmine rice or rice noodles for a complete meal.
Keyword coconut, curry, meatballs, Thai