Description
Juicy meatballs simmered in a creamy Thai red coconut curry sauce, full of bold flavor and perfect over jasmine rice or noodles.
Ingredients
Scale
- 1 pound ground chicken or turkey
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, finely chopped
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1/2 teaspoon salt
- 3 tablespoons red curry paste
- 1 (13.5-ounce) can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
- 2 tablespoons vegetable oil
- Fresh cilantro or Thai basil, for garnish
Instructions
- Warm a large skillet over medium heat and add vegetable oil.
- In a mixing bowl, combine ground chicken, garlic, ginger, green onions, panko, egg, and salt. Mix and form into small meatballs.
- Add meatballs to the hot skillet and brown on all sides. Remove and set aside.
- In the same skillet, sauté additional garlic and ginger if desired, then stir in red curry paste. Cook for 1 minute until fragrant.
- Pour in coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
- Return meatballs to the skillet and simmer for 10–15 minutes until fully cooked and sauce has thickened.
- Stir in lime juice. Adjust seasoning as needed.
- Garnish with chopped cilantro or Thai basil and serve over rice or noodles.
Notes
- Use full-fat coconut milk for a rich, creamy texture.
- Don’t skip browning the meatballs—it adds flavor depth.
- Chop herbs just before serving to keep them vibrant.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 120mg
Keywords: Thai meatballs, coconut curry, easy dinner, Thai recipe, curry meatballs