Can I make vegetarian or vegan Green Curry Rice Balls?

Absolutely. Green Curry Rice Balls are extremely versatile and easy to adapt for plant-based diets. To make a vegetarian version: Replace the ground meat with tofu, mushrooms, or a vegan meat alternative Use a vegetarian or vegan green curry paste (free of fish sauce or shrimp paste) Swap the egg in the batter for a flaxseed egg or a bit of chickpea flour and water Use a plant-based fish sauce substitute like mushroom soy sauce or tamari for added depth Even without meat or fish sauce, your Green Curry Rice Balls will remain packed with flavor, thanks to the curry paste, coconut milk, Thai basil, and kaffir lime leaves.

Are Green Curry Rice Balls gluten-free?

Green Curry Rice Balls can be made gluten-free with just a few ingredient swaps. Here’s how: Use gluten-free panko or crushed rice crackers for the coating Replace all-purpose flour in the batter with rice flour or chickpea flour Double-check your green curry paste and soy sauce (if substituting fish sauce) to ensure they don’t contain wheat-based thickeners or additives With these changes, the dish becomes safe for those with gluten sensitivities or celiac disease while retaining its crispy texture and bold Thai flavor.

Can I bake Green Curry Rice Balls instead of frying them?

Yes, you can bake Green Curry Rice Balls , but note that the result won’t be quite as crispy as deep-frying. Baking is a healthier option and still gives you good results with less oil. To bake: Preheat the oven to 400°F (200°C) Place the breaded rice balls on a parchment-lined baking tray Lightly spray or brush them with oil Bake for 15–18 minutes , flipping once halfway through The crust won’t be as golden as the fried version, but the inside will still be flavorful and moist.

What rice is best for Green Curry Rice Balls?

The best rice for Green Curry Rice Balls is a combination of Thai sticky rice and jasmine rice . Sticky rice provides the tackiness needed to hold the balls together, while jasmine rice adds aromatic fluffiness and a tender bite. This dual-rice blend creates the perfect balance between structure and flavor. Avoid using long-grain rice or plain white rice on its own—they won’t have the stickiness required to form compact rice balls that hold their shape during frying.

Green Curry Rice Balls – The Most Delicious Recipe You’ll Ever Try (2025)

Description

These Green Curry Rice Balls are crispy on the outside, creamy and flavorful on the inside. A Thai fusion snack made with coconut milk, green curry, and a mix of sticky and jasmine rice.

Ingredients

Scale

1/4 cup Thai sticky rice, uncooked
3/4 cup jasmine rice, uncooked
3/4 cup coconut milk
3 tbsp green curry paste (50g)
2 tsp fish sauce
2 tsp sugar
160g ground chicken, turkey, or pork
2 tbsp green bell peppers, very finely diced
2 tbsp red bell peppers, very finely diced
4 kaffir lime leaves, very finely chopped
1/2 cup Thai basil
1 egg
1/3 cup all-purpose flour
About 1/3 cup water (may need more)
1/2 tsp fish sauce (for batter)
2 cups panko breadcrumbs

Instructions

Cook sticky rice and jasmine rice together with 1 cup of water until fully cooked.
Blend 1/2 cup of coconut milk with Thai basil until smooth.
In a small pot, bring 1/4 cup of coconut milk to a boil. Add green curry paste and cook until thickened.
Add fish sauce, sugar, and ground meat. Stir until meat is fully cooked and broken into small pieces.
Stir in the blended basil-coconut milk mixture and chopped kaffir lime leaves. Bring to a boil and remove from heat.
While rice is hot, pour curry mixture over it. Add bell peppers and mix until well combined. Let cool to room temperature.
Form cooled mixture into tight rice balls, about 1.5 to 2 tablespoons each.
Make batter by mixing flour, egg, water, and fish sauce until smooth and pourable.
Dip each rice ball into the batter, let excess drip off, then coat in panko breadcrumbs, pressing gently.
Chill the coated rice balls in the refrigerator for 20 minutes or freeze for later use.
Fry in oil heated to 350°F (175°C) for about 2 minutes or until golden brown.

Notes

Use freshly cooked rice for better binding.
Don’t overcrowd the frying pan to maintain oil temperature.
Make sure the rice mixture is cool before shaping.
Freeze coated rice balls for up to 2 months for future frying.
Reheat fried rice balls in a 375°F oven for 7–10 minutes.

Nutrition

Serving Size: 2 rice balls
Calories: 180
Sugar: 2g
Sodium: 340mg
Fat: 9g
Saturated Fat: 3.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 7g
Cholesterol: 25mg

Keywords: Green Curry Rice Balls, Thai rice balls, curry rice balls, Thai fusion appetizers, coconut milk snacks, crispy Thai food