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For the base of this recipe, you will need: - 1 lb ground chicken (or turkey) - 1/2 cup breadcrumbs - 1 egg, lightly beaten - 2 cloves garlic, minced - 1 tbsp ginger, grated - 1/4 cup fresh cilantro, chopped - 1 tbsp soy sauce - 1 tsp salt - 1/2 tsp black pepper - 1 can (13.5 oz) coconut milk - 2 tbsp red curry paste - 1 tbsp fish sauce (optional) - 1 tbsp lime juice - 1 cup spinach, chopped - Cooked jasmine rice, for serving These ingredients create a savory blend. The ground chicken gives the meatballs their structure. The breadcrumbs help keep them moist. The egg binds everything together. Garlic and ginger add a warm flavor. You can add a few optional ingredients to enhance your dish: - Fish sauce adds depth. - Extra veggies, like bell peppers or carrots, bring crunch and color. - Fresh basil or mint can add a fresh twist. - A dash of chili flakes gives heat if you like spice. These additions make the dish your own. Feel free to mix and match based on what you have at home. To complete your meal, consider these sides: - Jasmine rice pairs perfectly with the curry sauce. - Steamed broccoli or green beans add color and nutrition. - A simple cucumber salad gives a refreshing crunch. - Crispy spring rolls can add a fun texture. These sides balance the flavors. They also make the meal more filling. {{ingredient_image_1}} To start, grab a mixing bowl. You will need ground chicken or turkey, breadcrumbs, and one beaten egg. Add two minced garlic cloves and one tablespoon of grated ginger. Toss in a quarter cup of chopped cilantro, one tablespoon of soy sauce, one teaspoon of salt, and half a teaspoon of black pepper. Mix all these ingredients well until they blend together. This mixture will form the base of your meatballs. Next, take the mixture and roll it into small meatballs. Aim for about 1 to 1.5 inches in size. Place them on a tray that has parchment paper on it. This step helps keep them from sticking. Heat a large skillet over medium heat and add a bit of oil. When the oil is hot, add the meatballs. Brown them on all sides for about 5 to 7 minutes. They do not need to be fully cooked yet. Once they are browned, remove them from the skillet and set them aside. In the same skillet, pour in one can of coconut milk. Add two tablespoons of red curry paste to the coconut milk. Stir these together and let them cook for about 2 minutes. You want the sauce to heat up. Once heated, return the browned meatballs to the skillet. Gently stir to coat the meatballs in the sauce. If you like, add one tablespoon of fish sauce for more flavor. Let the mixture simmer for about 10 to 15 minutes. You want the meatballs to cook through, reaching an internal temperature of 165°F. The sauce will thicken slightly as it cooks. Finally, stir in one cup of chopped spinach and one tablespoon of lime juice. Cook for another 2 to 3 minutes, allowing the spinach to wilt. To make great meatballs, use fresh ground chicken or turkey. This keeps them juicy. Mix the meat gently. Over-mixing can make them tough. Add breadcrumbs for texture. The egg binds everything together. Roll them into small balls, about 1 to 1.5 inches wide. This size cooks evenly and is easy to eat. For a creamy sauce, use full-fat coconut milk. It adds richness and flavor. Heat the coconut milk gently with red curry paste. Stir to blend well. If you like more depth, add fish sauce. It brings a salty umami taste. Let the sauce simmer for 10 to 15 minutes. This allows the meatballs to soak up flavors while cooking. Serve the meatballs over fluffy jasmine rice. The rice soaks up the delicious sauce. Garnish with fresh cilantro and a squeeze of lime. This adds a bright touch. You can also top with chopped peanuts for crunch. This dish looks beautiful and tastes amazing! Pro Tips Use Fresh Herbs: Fresh cilantro not only adds flavor but also brightens the dish. If you can, use freshly chopped herbs for the best taste. Adjust Spice Level: If you prefer a milder curry, reduce the amount of red curry paste. You can always add more during cooking if needed. Cook Rice Ahead: Prepare jasmine rice in advance to save time. This will allow you to focus on perfecting the meatballs and sauce. Experiment with Proteins: Feel free to substitute ground chicken with ground beef, pork, or even plant-based alternatives for a different flavor profile. {{image_2}} You can switch out ground chicken for many other meats. Ground turkey works great too. If you want beef, use ground beef for a richer flavor. Pork is also a tasty option that adds some zest. Each meat gives a unique twist to the dish. To make this dish vegan, swap the meat for plant-based options. Use lentils or chickpeas for protein. You can also try ground mushrooms for texture. Replace the egg with flaxseed meal mixed with water. This keeps the meatballs together. Use vegetable broth instead of fish sauce. Coconut milk remains a great base for the sauce. If you love spice, add more red curry paste. A little chili powder can give it more heat. You can also mix in sliced jalapeños for extra kick. For a milder taste, reduce the red curry paste. Adding more coconut milk can also cool down the spice. Adjust the heat to match your taste buds. To keep your Thai coconut curry meatballs fresh, store them in an airtight container. Make sure to let them cool down before sealing. They can last in the fridge for up to three days. If you want to keep them longer, freezing is a great option. You can freeze both the meatballs and the sauce. First, let them cool completely. Then, place meatballs in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. For the sauce, pour it into a freezer-safe container. It can last up to three months in the freezer. To reheat, you can use the microwave or stovetop. For the microwave, place the meatballs and sauce in a bowl. Heat in short bursts, stirring to ensure even warming. On the stovetop, add the meatballs and sauce to a pan over low heat. Stir until heated through. If the sauce is too thick, add a splash of coconut milk or water. Enjoy your meal again! You can serve Thai coconut curry meatballs over cooked jasmine rice. The rice soaks up the tasty sauce. You might also add a side of steamed veggies. Broccoli or bok choy works well. For a fresh touch, a simple salad can brighten the meal. A cucumber salad with lime is a great choice too. Yes, you can use other meats for this recipe. Ground turkey or pork works well. If you want a leaner option, try ground chicken. You can even use beef, but it will change the flavor. Always ensure the meat is fully cooked to an internal temperature of 165°F. To make this recipe gluten-free, just switch the soy sauce. Use gluten-free soy sauce or tamari instead. Check the breadcrumbs too; use gluten-free breadcrumbs. Most other ingredients, like coconut milk and spices, are naturally gluten-free. This way, you can enjoy the dish without worry! In this post, we explored how to make Thai Coconut Curry Meatballs, covering key ingredients, step-by-step instructions, and helpful tips. You can choose from various proteins, create vegan options, or adjust the spice level. Storing leftovers and reheating are easy, too. Enjoying this dish means savoring comforting flavors and rich culture. Now, it’s your turn to bring these meatballs to life in your kitchen. Happy cooking!

Thai Coconut Curry Meatballs

A delicious and flavorful dish featuring meatballs in a creamy coconut curry sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken (or turkey)
  • 0.5 cup breadcrumbs
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp soy sauce
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce (optional)
  • 1 tbsp lime juice
  • 1 cup spinach, chopped
  • 1 serving cooked jasmine rice, for serving

Instructions
 

  • In a mixing bowl, combine ground chicken, breadcrumbs, beaten egg, minced garlic, grated ginger, cilantro, soy sauce, salt, and black pepper. Mix until fully combined.
  • Roll the mixture into bite-sized meatballs, about 1-1.5 inches in diameter. Place them on a tray lined with parchment paper as you go.
  • In a large skillet over medium heat, add a bit of oil and brown the meatballs on all sides, about 5-7 minutes. They don’t need to be fully cooked through at this stage. Once browned, remove from skillet and set aside.
  • In the same skillet, add the coconut milk and red curry paste. Stir to combine and cook for about 2 minutes until heated through.
  • Add the meatballs back to the skillet and gently stir to coat them in the sauce. If using, add the fish sauce for extra depth of flavor. Let the mixture simmer for about 10-15 minutes, or until the meatballs are fully cooked (internal temperature of 165°F) and the sauce thickens slightly.
  • Stir in the chopped spinach and lime juice. Cook for an additional 2-3 minutes until the spinach is wilted.
  • Serve the Thai coconut curry meatballs over cooked jasmine rice, drizzled with extra coconut curry sauce.

Notes

Serve with extra coconut curry sauce for added flavor.
Keyword coconut, curry, meatballs, Thai