Can I freeze Thai Coconut Curry Meatballs after cooking

Yes, Thai Coconut Curry Meatballs freeze very well. You can freeze them with or without the sauce. If you freeze them in the sauce, the flavors blend even more as they thaw and reheat. Just make sure to freeze them in a sealed, freezer safe container. They can last up to three months and still taste great.

How spicy are Thai Coconut Curry Meatballs

The spice level depends on the curry paste you use. Red curry paste gives you a medium spice level that feels warm but not overpowering. If you want mild Thai Coconut Curry Meatballs, you can use less curry paste or choose a mild paste. If you want something spicier, you can add extra paste or mix in a small amount of crushed chili.

Can I make Thai Coconut Curry Meatballs without coconut milk

Yes, you can, but the dish will taste different. Coconut milk gives Thai Coconut Curry Meatballs their creamy and comforting personality. If you need a substitute, you can try using a mix of broth and a little cream, but the flavor will not be the same. Coconut milk is what gives the curry its smooth texture and warm flavor.

What meat works best for Thai Coconut Curry Meatballs

You can use ground turkey, chicken, or beef for Thai Coconut Curry Meatballs. Turkey gives you a lighter texture, chicken makes the meatballs tender and soft, and beef creates a richer and slightly stronger flavor. All three options work well because the coconut curry sauce brings everything together.

Thai Coconut Curry Meatballs Best Cozy Homemade Recipe

Description

Tender baked chicken or turkey meatballs simmered in a creamy Thai coconut curry sauce with peppers and spinach, served over warm rice for a cozy and flavorful meal.

Ingredients

Scale

1 lb ground chicken or turkey
1/2 cup breadcrumbs
1/4 cup chopped fresh cilantro
1/4 cup finely chopped onion
1 tablespoon fish sauce (for meatballs)
1 tablespoon red curry paste (for meatballs)
1 teaspoon grated ginger
1 tablespoon lime juice
1 egg
Salt and pepper, to taste
1 tablespoon vegetable oil
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste (for sauce)
1 tablespoon fish sauce (for sauce)
1 tablespoon sugar
1/2 cup chicken broth
1 red bell pepper, thinly sliced
1 cup baby spinach
Fresh cilantro, for garnish
Lime wedges, for serving
Cooked rice, for serving

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix the ground chicken or turkey, breadcrumbs, cilantro, onion, fish sauce, red curry paste, ginger, lime juice, egg, salt, and pepper until everything is well combined.
Shape the mixture into 1 inch meatballs and place them on the baking sheet.
Bake the meatballs for 15 to 20 minutes, or until fully cooked and lightly browned.
Heat the vegetable oil in a large skillet over medium heat.
Add 2 tablespoons red curry paste and sauté for 1 minute until fragrant.
Stir in coconut milk, fish sauce, sugar, and chicken broth. Simmer for about 5 minutes.
Add the sliced red bell pepper and cook for 3 to 4 minutes until slightly softened.
Add the baked meatballs to the sauce and coat them gently.
Mix in the baby spinach and cook until wilted.
Serve the meatballs and curry sauce over rice, topped with cilantro and lime wedges.

Notes

Use gluten free breadcrumbs if you need a gluten free option.
Ground turkey gives a lighter flavor while chicken gives richer texture.
Add more curry paste for extra heat.
Full fat coconut milk gives the creamiest sauce.
Leftovers reheat well with a splash of broth if the sauce thickens.
Serve with rice, noodles, or steamed vegetables.

Nutrition

Serving Size: 1/4 of recipe
Calories: 430
Sugar: 6 g
Sodium: 950 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 120 mg

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