Description
Bursting with bold flavors, these Thai Coconut Curry Meatballs are simmered in a rich, creamy coconut curry sauce with fragrant Thai spices. Juicy, tender meatballs meet a luscious, slightly spicy sauce—perfect over rice or noodles for a weeknight dinner or entertaining guests!
Ingredients
For the Meatballs:
1 lb ground chicken or turkey
1/2 cup breadcrumbs
1 egg
2 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Thai Coconut Curry Sauce:
1 tablespoon red curry paste (adjust to spice preference)
1 can (13.5 oz) coconut milk (full fat for richness)
1 tablespoon fish sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon soy sauce
1/2 cup chicken broth or water
Fresh basil or cilantro, for garnish
Instructions
Make the Meatballs:
In a large bowl, combine ground chicken, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
Mix thoroughly until well combined.
Roll into small meatballs, about 1 inch in diameter.
Cook the Meatballs:
Heat a bit of oil in a large skillet over medium heat.
Add meatballs and cook, turning occasionally, until browned on all sides and cooked through (about 8-10 minutes). Remove from skillet and set aside.
Make the Curry Sauce:
In the same skillet, add red curry paste and cook for 1 minute until fragrant.
Pour in coconut milk, fish sauce, brown sugar, lime juice, soy sauce, and chicken broth. Stir to combine.
Simmer the sauce for 5 minutes to thicken slightly.
Combine and Simmer:
Return meatballs to the skillet and coat them in the sauce.
Simmer for another 5-7 minutes until meatballs are heated through and the sauce is thickened to your liking.
Serve:
Garnish with fresh basil or cilantro.
Serve hot over steamed rice or noodles.
Notes
Protein Swap: Substitute ground pork or beef if desired.
Spice Control: Use less curry paste or opt for yellow curry paste for a milder flavor.
Make Ahead: Meatballs can be pre-cooked and stored in the fridge for up to 2 days.
Extra Creamy: Add a splash of heavy cream or extra coconut milk for a richer sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: Thai