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–+ servings
Benjamin

Thai Turkey Meatballs with Coconut Red Curry Sauce delight!

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Thai
Ingredients Method Notes

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

Method
 

Make the Meatballs:
  1. In a large bowl, combine ground chicken, breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
  2. Mix thoroughly until well combined.
  3. Roll into small meatballs, about 1 inch in diameter.
Cook the Meatballs:
  1. Heat a bit of oil in a large skillet over medium heat.
  2. 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:
  1. In the same skillet, add red curry paste and cook for 1 minute until fragrant.
  2. Pour in coconut milk, fish sauce, brown sugar, lime juice, soy sauce, and chicken broth. Stir to combine.
  3. Simmer the sauce for 5 minutes to thicken slightly.
Combine and Simmer:
  1. Return meatballs to the skillet and coat them in the sauce.
  2. Simmer for another 5-7 minutes until meatballs are heated through and the sauce is thickened to your liking.
Serve:
  1. Garnish with fresh basil or cilantro.
  2. 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.

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