Thai Coconut Curry Meatballs

$- 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, chopped - 1 tablespoon fish sauce These main ingredients create the base of our meatballs. I prefer ground chicken for a lighter taste, but ground turkey works too. Breadcrumbs help bind the meatballs and keep them moist. Fresh cilantro adds a bright flavor. Fish sauce gives a savory kick that ties everything together. - 2 teaspoons grated ginger - 2 cloves garlic, minced - 1 tablespoon red curry paste Adding ginger and garlic amps up the flavor. Grated ginger gives warmth, while minced garlic brings depth. Red curry paste adds heat and spice. It’s a key ingredient in this dish. A little goes a long way in creating that authentic Thai taste. - 1 can (13.5 oz) coconut milk - 1 cup chicken broth - 1 red bell pepper, sliced - 1 cup sugar snap peas - 2 tablespoons lime juice Coconut milk forms the creamy base of the sauce. It blends well with chicken broth for a rich flavor. Red bell pepper adds sweetness and color, while sugar snap peas add crunch. A splash of lime juice brightens everything up. This mix creates a tasty sauce that pairs perfectly with the meatballs. - In a large bowl, combine: - 1 lb ground chicken or turkey - 1/2 cup breadcrumbs - 1/4 cup fresh cilantro, chopped - 1 tablespoon fish sauce - 2 teaspoons grated ginger - 2 cloves garlic, minced - Salt and pepper to taste Mix these ingredients until they blend well. This mixture will give your meatballs great flavor. - Now, form the mixture into meatballs about 1 inch in size. Place them on a baking sheet. This helps keep them from sticking together. - In a large skillet or wok, pour in: - 1 can (13.5 oz) coconut milk - 1 cup chicken broth Set the heat to medium. Stir in 1 tablespoon of red curry paste until it mixes well with the liquids. This will create a rich sauce. - Once the sauce simmers, gently add the meatballs to the skillet. Cover and cook them for about 10-12 minutes. Turn the meatballs occasionally. This helps them cook evenly and stay juicy. - After the meatballs are cooked, add: - 1 red bell pepper, sliced - 1 cup sugar snap peas Cook for an additional 3-5 minutes. This makes the vegetables tender but still crisp. - Stir in 2 tablespoons of lime juice. Taste and adjust with salt and pepper if needed. This adds a bright, fresh flavor to your dish. Now, serve the meatballs and curry sauce over cooked jasmine rice. Enjoy the delightful mix of flavors! To ensure your meatballs hold together, use the right mix of ground meat and breadcrumbs. Ground chicken or turkey works best. The breadcrumbs help bind the meat. Without them, your meatballs might fall apart. Cook the meatballs for about 10-12 minutes in the sauce. They should be firm and no longer pink inside. Turn them gently while cooking for even heat. You can check doneness with a meat thermometer. Aim for 165°F. Balancing spices is key. Start with red curry paste for heat. Add fish sauce for depth. Taste as you go. If the flavors seem off, adjust them. Add a bit more lime juice for brightness or sugar for sweetness. Want it spicier? Add more red curry paste or a pinch of chili flakes. For less heat, use less paste. You can also remove seeds from bell peppers. This helps tone down the spice. For the best pairing, serve these meatballs over jasmine rice. Its soft texture soaks up the sauce well. You can also use brown rice for a healthier option. Garnish with fresh cilantro for a pop of color. A squeeze of lime adds freshness. You can even add chopped peanuts for crunch. Enjoy your meal! {{image_2}} If you want to switch up the meat, try using ground pork or beef. These options bring their own flavors. For a lighter touch, you can choose ground turkey. It still works well and keeps the dish tasty. For those who prefer plant-based meals, you have great options too. Use lentils or chickpeas as a base for meatballs. You can also use store-bought vegan meat substitutes. These choices keep the dish hearty and satisfying. Want to change the flavor? You can add different curry pastes. Green or yellow curry paste will give a new twist. Each paste brings its own spice and depth. You can also try adding a dash of curry powder for extra warmth. Explore unique vegetables too. Try adding zucchini, carrots, or eggplant. These veggies soak up the sauce well and add color. You can even throw in some spinach for extra greens. It will make the dish even more colorful and healthy. You can embrace Thai-inspired twists by adding fresh herbs like basil or mint. These herbs boost the aroma and flavor. You might also consider adding a touch of tamarind for a bit of tang. If you want to get creative, think of fusion ideas. You could serve the meatballs with tortillas for a taco night. Another idea is to pair them with pasta, creating a Thai-Italian fusion. This makes the dish fun and unexpected! To keep your Thai Coconut Curry Meatballs fresh, store them in a sealed container. This helps keep out air and moisture. The meatballs will taste best if you eat them within three days. If you want to save them longer, freezing is a great option. In the fridge, the meatballs last about three days. After that, they may lose flavor and texture. Always check for any off smells or changes in color before eating. This ensures your dish remains safe and enjoyable. To freeze meatballs and sauce, let them cool first. Then, place them in freezer bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze both meatballs and sauce together or separately. When ready to enjoy frozen meatballs, thaw them overnight in the fridge. Reheat them in a skillet over medium heat. Add a splash of chicken broth or coconut milk to keep them moist. Heat until warmed through, about 10 minutes. For busy weeknights, make meatballs ahead of time. You can prepare them on the weekend and store them in the fridge. Portion them into meals for easy cooking during the week. Divide meatballs into single servings. This way, you can grab one from the fridge whenever you need a quick meal. Pair them with rice or veggies for a balanced dish. Yes, you can use other meats. Ground beef or pork works well too. For a lighter option, try ground turkey. If you prefer a meatless dish, plant-based meat substitutes are great. Just ensure they have enough flavor to match the spices in the recipe. Check the meatballs for an internal temperature of 165°F. You can also cut one open to check if it’s no longer pink inside. If the juices run clear, they are ready. Cooking time is about 10-12 minutes in the sauce. Keep an eye on them to avoid overcooking. Serve these meatballs over jasmine rice for a classic pairing. You can also try rice noodles for a fun twist. Fresh veggies like broccoli or a simple green salad brighten up the meal. A side of naan or crusty bread soaks up the tasty sauce too. You now have all the steps to make tasty Thai Coconut Curry Meatballs. We started with key ingredients, from ground chicken to fresh spices. Next, I shared instructions to create flavorful meatballs. Then, I gave tips for perfecting your dish and unique variations. Try these recipes for quick meals or special occasions. The flavors will impress everyone at your table. Enjoy the cooking process and have fun creating your own version!$

Dive into a flavorful adventure with these Thai Coconut Curry Meatballs that are sure to impress! Easy to make and packed with aromatic ingredients like ginger, garlic, and red curry paste, this dish brings a delightful taste of Thailand to your table. Perfectly paired with jasmine rice, it’s a meal everyone will love. Click to explore this delicious recipe and bring a burst of flavor to your dinner tonight!

Print Recipe Pin Recipe

Ingredients

1 lb ground chicken or turkey

1/2 cup breadcrumbs

1/4 cup fresh cilantro, chopped

1 tablespoon fish sauce

2 teaspoons grated ginger

2 cloves garlic, minced

1 tablespoon red curry paste

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 red bell pepper, sliced

1 cup sugar snap peas

2 tablespoons lime juice

Salt and pepper to taste

Cooked jasmine rice for serving

Instructions

In a large bowl, combine the ground chicken or turkey, breadcrumbs, chopped cilantro, fish sauce, grated ginger, minced garlic, and a sprinkle of salt and pepper. Mix until well combined.

Form the mixture into meatballs about 1 inch in diameter and set aside on a baking sheet.

In a large skillet or wok over medium heat, add the coconut milk and chicken broth. Stir in the red curry paste until fully incorporated.

Once the mixture reaches a simmer, gently add the meatballs. Cover and cook for about 10-12 minutes, turning occasionally, until the meatballs are cooked through.

After the meatballs are cooked, add the sliced red bell pepper and sugar snap peas to the skillet and cook for an additional 3-5 minutes until the vegetables are tender-crisp.

Stir in the lime juice and adjust seasoning with salt and pepper as desired.

Serve the meatballs and curry sauce over cooked jasmine rice. Garnish with extra cilantro if desired.

Prep Time: 15 min | Total Time: 30 min | Servings: 4