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Thai Coconut Curry Meatballs

Juicy chicken meatballs simmered in a rich, creamy, and spicy red curry coconut sauce. A vibrant and quick 30-minute meal served over jasmine rice.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian Fusion, Thai
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground chicken or pork
  • 0.5 cup panko breadcrumbs
  • 1 large egg
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 green onions finely chopped
Curry Sauce
  • 1 can coconut milk 13.5 oz, full fat
  • 2 tbsp red curry paste adjust to taste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
Garnish
  • 1 handful fresh cilantro chopped
  • 1 red chili pepper sliced (optional)

Equipment

  • Large deep skillet
  • Mixing Bowl
  • Chef's knife

Method
 

  1. In a bowl, mix ground meat, panko, egg, garlic, ginger, and green onions. Form into golf-ball-sized meatballs.
  2. Heat oil in a skillet over medium-high heat. Brown meatballs on all sides (about 5-6 mins). Remove and set aside.
  3. In the same pan, fry the red curry paste for 1 minute until fragrant.
  4. Whisk in coconut milk, brown sugar, fish sauce, and turmeric. Bring to a simmer.
  5. Return meatballs to the pan. Cover and simmer on low for 10-15 minutes until meatballs are cooked through.
  6. Stir in lime juice. Taste and adjust seasoning.
  7. Serve over jasmine rice topped with cilantro and red chilies.

Notes

For a vegetarian version, substitute meat with chickpeas or tofu and use soy sauce instead of fish sauce.