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- 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, finely chopped - 2 cloves of garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon lime zest - 1 teaspoon salt - 1/2 teaspoon black pepper The base of this dish is the meatballs. I like using ground chicken or turkey for a lighter touch. Breadcrumbs add texture and help keep the meatballs moist. Fresh cilantro, garlic, and ginger give a great flavor boost. Zesting lime brings a bright note, while salt and pepper enhance the taste. - 1 can (14 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon fish sauce or soy sauce The sauce is the star! Coconut milk makes it creamy and rich. Red curry paste provides warmth and spice. Fish sauce adds depth, but you can swap it for soy sauce if you prefer. - 1 bell pepper, thinly sliced - 1 cup fresh spinach leaves - Juice of 1 lime - Cooked jasmine rice or quinoa for serving I love adding bell pepper for crunch and color. Fresh spinach brightens the dish and packs in nutrients. A squeeze of lime at the end lifts the flavors. You can serve these meatballs over fluffy jasmine rice or quinoa for a filling meal. {{ingredient_image_2}} 1. Mixing the meatball ingredients In a large bowl, combine 1 pound of ground chicken or turkey, 1/2 cup of breadcrumbs, 1/4 cup of chopped cilantro, 2 minced garlic cloves, 1 teaspoon of grated ginger, 1 tablespoon of lime zest, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Use your hands or a spoon to mix well. Be gentle to avoid overmixing. 2. Shaping the meatballs Take a small amount of the mixture and roll it into a ball, about 1 inch in diameter. Place the formed meatballs on a plate. This step is fun and messy, so enjoy! 1. Browning in a skillet Heat a splash of oil in a large skillet over medium heat. Once hot, add the meatballs in batches. Cook them for about 5-7 minutes. You want them to be golden brown and cooked through on all sides. 2. Removing from heat After browning, carefully take the meatballs out of the skillet. Set them on a paper towel-lined plate to absorb excess oil. This will keep them nice and light. 1. Incorporating coconut milk and curry paste Lower the heat and pour a can of coconut milk into the same skillet. Add 2 tablespoons of red curry paste, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar. Whisk until the sauce is smooth and well combined. The smell is amazing! 2. Adding bell pepper and simmering Toss in a thinly sliced bell pepper and stir it into the sauce. Let it simmer gently for about 5 minutes. The pepper will soften, adding a nice crunch to the dish. 1. Returning meatballs to sauce Gently add the browned meatballs back into the skillet. Stir them into the sauce carefully. Cover the skillet and allow them to simmer for 10-15 minutes. This helps the flavors meld together. 2. Folding in spinach leaves In the last few minutes, add in 1 cup of fresh spinach leaves. Stir them in to let them wilt. This adds color and nutrients to your dish. 3. Adding lime juice before serving Before serving, squeeze fresh lime juice over the top. This brightens the flavors and adds freshness. Enjoy your Thai Coconut Curry Meatballs! - Avoiding overmixing: Mix your meatball ingredients just until they come together. This way, your meatballs will stay tender and juicy. Overmixing makes them tough. Keep it simple and gentle. - Achieving ideal browning: Heat a splash of oil in your skillet over medium heat. Add meatballs in batches, giving them space. Brown them for 5-7 minutes. This step adds flavor and a nice crust. - Adjusting spice level: If you like more heat, add extra red curry paste. Start small and taste as you go. You can also add sliced fresh chilis for an extra kick. - Best cilantro substitutes: If you don’t have cilantro, try parsley or basil. Both add freshness. Use what you have on hand, and don't worry about being perfect. - Garnishing options: Top your meatballs with extra chopped cilantro. Lime wedges add a nice touch. You can also sprinkle some sesame seeds for crunch. - Pairing with sides: Serve these meatballs over jasmine rice or quinoa. Both soak up the sauce well. You can also add a side of stir-fried veggies for color and nutrition. Pro Tips Tip 1: Use Fresh Ingredients: Fresh herbs and spices elevate the flavor of your meatballs and sauce. Opt for fresh cilantro, ginger, and garlic whenever possible for the best taste. Tip 2: Control the Spice Level: Adjust the amount of red curry paste according to your heat preference. Start with less and add more if you enjoy a spicier dish. Tip 3: Don't Overcook the Meatballs: To keep the meatballs juicy, cook them until just browned and cooked through. They will continue cooking in the sauce, which helps them stay moist. Tip 4: Customize Your Veggies: Feel free to add other vegetables like zucchini, carrots, or snap peas to the curry for added nutrition and color. Just adjust the cooking time accordingly. {{image_4}} You can change the meat in this recipe. Ground beef or pork works well. Both give a rich flavor. If you want a vegetarian option, try plant-based meat. It absorbs the curry sauce nicely. These swaps keep the dish tasty and enjoyable. You can switch up the coconut milk. Almond milk or soy milk can be good alternatives. They add a different taste but still work. For the curry flavor, adjust the red curry paste. Add more for spice or less for mildness. You can even try a green curry paste for a twist. Feel free to add more veggies! Carrots, zucchini, or snap peas fit nicely. They add crunch and color. You can also use seasonal veggies. In summer, try fresh corn or bell peppers. In winter, add root vegetables like sweet potatoes. Each choice adds new flavors and textures. To store leftovers safely, let the meatballs cool first. Place them in an airtight container. Be sure to cover the sauce too. This keeps everything fresh. You can store them in the fridge for up to three days. Glass or plastic containers both work well. Just make sure they seal tightly. To freeze meatballs and sauce, use freezer bags or containers. Divide them into smaller portions for easy use. Make sure to label the bags with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight. For reheating, you can use the microwave or a stovetop. Just heat until hot throughout. For the best taste, eat the meatballs within three days if refrigerated. If frozen, consume within three months for best quality. Signs of spoilage include off smells or changes in color. If you notice these, it’s best to discard them. Always trust your senses when it comes to food safety. To add heat, use extra red curry paste. You can also add chopped fresh chili peppers. Adjust to your taste. Start with small amounts and taste as you go. You can mix in chili flakes for a kick. Yes, you can use ground beef or pork instead of chicken. Turkey is a great choice for a leaner option. For a vegetarian dish, use plant-based meat like lentils or chickpeas. Make sure to adjust cooking times as needed. Serve these meatballs with jasmine rice or quinoa. They soak up the sauce well. You can also add a side of steamed veggies. Fresh cilantro on top adds a nice touch. Lime wedges brighten the dish and enhance flavor. You can prepare the meatballs a day in advance. Store them in the fridge until ready to cook. The sauce can also be made ahead. Just reheat it gently before adding the meatballs. This makes meal prep easy and quick. This article covered how to make Thai Coconut Curry Meatballs. We explored key ingredients like ground chicken, coconut milk, and red curry paste. I shared step-by-step instructions for preparing and cooking the meatballs and making the sauce. You learned tips for perfect meatballs, variations, and serving ideas. With these guidelines, you can easily enjoy this tasty dish. Don’t hesitate to get creative with ingredients and flavors. Happy cooking!

Thai Coconut Curry Meatballs

Savory meatballs in a rich coconut curry sauce, perfect for serving over rice or quinoa.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken (or turkey)
  • 0.5 cup breadcrumbs
  • 0.25 cup fresh cilantro, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon lime zest
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce (or soy sauce for vegetarian option)
  • 1 tablespoon brown sugar
  • 1 bell pepper thinly sliced
  • 1 cup fresh spinach leaves
  • 1 lime Juice of 1 lime
  • Optional: Cooked jasmine rice or quinoa for serving

Instructions
 

  • In a large mixing bowl, add the ground chicken (or turkey), breadcrumbs, chopped cilantro, minced garlic, grated ginger, lime zest, salt, and black pepper. Using your hands or a spoon, mix the ingredients until they are just combined, being careful not to overmix.
  • Shape the mixture into meatballs, roughly 1 inch in diameter, and arrange them on a plate. Set aside.
  • Heat a splash of oil in a large skillet over medium heat. When hot, add the meatballs in batches, browning them until they are golden and cooked through on all sides, about 5-7 minutes. Once browned, remove the meatballs from the skillet and set aside on a paper towel-lined plate.
  • Lower the heat to low in the same skillet, and pour in the coconut milk. Add the red curry paste, fish sauce (or soy sauce), and brown sugar. Whisk the mixture until it is smooth and fully combined.
  • Introduce the sliced bell pepper to the skillet, stirring it into the coconut curry sauce. Allow it to simmer gently for about 5 minutes, or until slightly softened.
  • Carefully return the browned meatballs to the skillet, gently stirring them into the sauce. Cover the skillet and let the mixture simmer for an additional 10-15 minutes, or until the meatballs are cooked through and the sauce has thickened.
  • In the final minutes of cooking, fold in the spinach leaves, allowing them to wilt just enough to retain their vibrant green color.
  • Before serving, squeeze fresh lime juice over the dish to enhance flavors and brightness.

Notes

Serve with jasmine rice or quinoa and garnish with cilantro and lime wedges.
Keyword chicken, coconut curry, easy recipe, meatballs, Thai cuisine